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schuettelbrot-bandnudeln-plazores

Schüttelbrot tagliatelle with home-made sausage and chanterelles

Ring the changes with tagliatelle made of South Tyrolean Schüttelbrot!

Preparation

Place all the ingredients for the Schüttelbrot tagliatelle into a bowl and knead into a dough. You may need to add a little water if the dough is too firm. Wrap the dough in cling film and let it rest for at least 30 minutes. Roll out with a rolling pin or pasta roller and cut into ribbons approx. 1 cm wide. Heat butter in a frying pan. Sauté the onions and garlic in the butter.

Skin the sausage and break it up with your fingers; add it to the pan and fry lightly. Add the red wine and allow to simmer slightly. Add the chanterelles and herbs, pour in the cream and cook for 15 minutes over a low heat. When the sausage is cooked and the sauce creamy, season with salt and pepper. Cook the tagliatelle, drain and add to the sauce; stir briefly. Arrange on plates and serve.

Beer recommendation
We recommend the variety Dunkles Lager

Wine recommendation
We recommend Schiava (Vernatsch).

Ingredients for

2 servings
4 servings
8 servings
Tagliatelle dough
50 g South Tyrolean Schüttelbrot, ground finely
100 g flour
3 egg yolks
40 ml olive oil
2 pinches salt
Water if required

Sauce
1 coarse home-made sausages
½ handful chanterelles
¼ onion
½ clove garlic
A little sage
A little rosemary (needles)
25 ml strong red wine
100 ml cream
Salt and pepper
Butter
Tagliatelle dough
100 g South Tyrolean Schüttelbrot, ground finely
200 g flour
6 egg yolks
80 ml olive oil
3 pinches salt
Water if required

Sauce
2 coarse home-made sausages
1 handful chanterelles
½ onion
1 clove garlic
A little sage
A little rosemary (needles)
50 ml strong red wine
200 ml cream
Salt and pepper
Butter
Tagliatelle dough
200 g South Tyrolean Schüttelbrot, ground finely
400 g flour
12 egg yolks
160 ml olive oil
salt
Water if required

Sauce
4 coarse home-made sausages
2 handful chanterelles
1 onion
2 clove garlic
A little sage
A little rosemary (needles)
100 ml strong red wine
400 ml cream
Salt and pepper
Butter
plazores
This recipe comes from
Ties family
Plazores 14, 39030 San Viglio di Marebbe