Tagliolini with hazelnuts
Instructions
Toast the hazelnuts in a pan for 2 minutes, then blend in a blender until powdered to reduce them.
Sift the flour on the work surface, arrange to get the Center fountain and the yolks, wine, a pinch of salt and powdered hazelnuts.
Mix and knead the ingredients well: If the dough is too dry, add a little water.
Formed into a ball, wrap it in aluminum foil and put it in the fridge for half an hour.
Meanwhile clean and coarsely chop the mushrooms along with the bacon.
Clean the shallots and chop them finely together with herbs.
Let them add in 3 tablespoons oil for 2 minutes, then add the chopped mushrooms, add salt and pepper and cook covered for a couple of minutes.
Then remove the lid and continue cooking for 4-5 minutes, stirring.
Spent the time to rest, take the noodles, pull it into a thin pastry with a rolling pin and with the help of special machine made tagliolini.
Boil the pasta in salted water, drain and dress with the sauce of mushrooms and remaining oil.
Serve decorated with hazelnuts.
Ingredients and dosing for 4 persons
- 300 g of flour
- 100 g of shelled and skinned hazelnuts
- 6 egg yolks
- 3 tablespoons of dry white wine
- 500 g of chanterelle mushrooms
- 30 g of bacon
- 1 sprig of rosemary
- 3 leaves sage
- 4 sprigs of thyme
- 1 sprig of parsley
- 2 shallots
- 5 tablespoons of olive oil extra virgin
- Salt
- Pepper
- To decorate:
- 10 and toasted hazelnuts