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Gruppo „Locanda Sudtirolese“
c/o HGV-Service Cooperativa
Via Macello, 59   -39100 Bolzano (I)-www.gasthaus.itPhone +39 0471 317 700-Fax +39 0471 317 701
 
Recipe from Oberraindlhof in Val Senales

Tagliatelle made from rye flat bread with speck and cheese

INGREDIENTS FOR 4 PEOPLE
110 g seminola flour
50 g finely chopped rye flat bread (Schüttelbrot)
2 free range eggs from South Tyrol
1 tsp. olive oil
Salt
A little water if needed

Other
40 g butter
¼ onion
50 g speck from South Tyrol
50 g mountain farmer’s cheese
A little parsley
PREPARATION
Place the rye flat bread in a blender and chop finely. Add it to a bowel with the seminola flour, eggs, oil, salt and some water, depending on the consistency. Knead the dough well and thoroughly, wrap in foil and let it rest for 1 hour. Next, use a pasta machine or roller to roll the dough out thinly and cut it into tagliatelle strips. Quickly boil the tagliatelle in salted water until they are al dente. Heat up some butter in a pan, place the strips of speck and finely chopped onion into the pan and sear briefly. Next, add the tagliatelle and some chopped parsley and swish them around in the pan until well coated. Now distribute the pasta on the 4 plates, grate the mountain farmer’s cheese over the pasta and garnish with more fresh parsley.
 
Recipe from Oberraindlhof in Val Senales
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Gruppo „Locanda Sudtirolese“
c/o HGV-Service Cooperativa
Via Macello, 59-39100-Bolzano (I) - www.gasthaus.itPhone +39 0471 317 700 - Fax +39 0471 317 701VAT no. 00576540215
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