Schüttelbrot tagliatelle with chanterelle mushrooms and speck.

Name: Schüttelbrot tagliatelle with chanterelle mushrooms and speck.
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3 serving
Ingredients: 400 g Tagliatelle or other pasta; 1 small onion; 1 garlic clove; 180 g speck or pancetta; 200 ml fresh or cooking cream; 250 chanterelle mushrooms; ½ glass white wine; 1 handful fresh parsley; 1 tablespoon olive oil; 20 g butter; salt; ground black pepper; 50 g Parmesan Cheese

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5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
3
Calories
1285 kcal
Course
Main Course
Cuisine
Italian

Schüttelbrot tagliatelle with chanterelle mushrooms and speck.

Daisy Meyer

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This creamy mushroom and speck pasta recipe comes from Trentino-Alto Adige in the Italian Dolomites. Fresh wild mushrooms are best but you can also use other types of mushrooms too!

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Ingredients

Servings

400 g Tagliatelle or other pasta
1 small onion peeled and finely chopped
1 garlic clove peeled and finely chopped
180 g speck or pancetta diced
200 ml fresh or cooking cream
250 chanterelle mushrooms cleaned and cut into pieces
½ glass white wine
1 handful fresh parsley chopped
1 tablespoon olive oil
20 g butter
salt for pasta and to taste
ground black pepper to taste
50 g Parmesan Cheese grated

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Instructions

Put a pan of water on to boil for the pasta. Add salt when it starts to boil.
Over a medium heat, sautè the onion and garlic in a saucepan with the butter and a little olive oil.
When the onions are cooked through, add the mushrooms.
Let the liquid from the mushrooms evaporate a little bit and then add the white wine and continue to simmer for a couple minutes.
Add salt and pepper to taste.
Put half the diced speck into a food processor and pulse until it looks more like minced meat.
Add this speck to the mushrooms, mix well and cook everything together for 10 minutes.
Dry fry the rest of the diced speck in another frying pan. When it starts to get golden and crispy add it to the mushroom sauce.
Stir the cream into the sauce, mix everything well and lower the heat so it just simmers for 5 minutes. Season with salt and pepper.
While waiting for the sauce to cook, cook the pasta 1 minute less than the suggested cooking time in the packet.
When the pasta is cooked, drain it but save a cup of the pasta cooking water.
Add the cooked pasta to the pan with the sauce and toss for about 2 minutes, mixing well.
If the sauce is too thick, add some of the water used for cooking the pasta.
Sprinkle with the parsley and Parmesan before serving.

Notes

This recipe can be made with pancetta instead of speck.
You can use other types of pasta and mushrooms. See the article on page 1 for more details on alternative ways to make this recipe

Nutrition Information

Show Details

Calories 1285kcal (64%) Carbohydrates 138g (46%) Protein 40g (80%) Fat 63g (97%) Saturated Fat 30g (150%) Polyunsaturated Fat 6g Monounsaturated Fat 20g Trans Fat 0.3g Cholesterol 141mg (47%) Sodium 821mg (34%) Potassium 2855mg (82%) Fiber 22g (88%) Sugar 12g (24%) Vitamin A 1428IU (29%) Vitamin C 5mg (6%) Calcium 358mg (36%) Iron 18mg (100%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 1285 kcal

% Daily Value*

Calories	1285kcal	64%
Carbohydrates	138g	46%
Protein	40g	80%
Fat	63g	97%
Saturated Fat	30g	150%
Polyunsaturated Fat	6g	35%
Monounsaturated Fat	20g	100%
Trans Fat	0.3g	15%
Cholesterol	141mg	47%
Sodium	821mg	34%
Potassium	2855mg	61%
Fiber	22g	88%
Sugar	12g	24%
Vitamin A	1428IU	29%
Vitamin C	5mg	6%
Calcium	358mg	36%
Iron	18mg	100%