Noodles with Tyrolean bacon and chestnuts
Autumnal moments of pleasure: noodles with Tyrolean bacon and chestnuts
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.handltyrol.com.
Cooking tools:
- Kitchen scale
- Mixing bowl
- Whisk
- Rolling pin
- Chef's knife
- Cutting board
- Skillet
- Pot
- Colander
- Grater
- Measuring spoon
- Stove
- Plastic wrap
- Kitchen towel
- Plate
- Serving bowl
- Spoon
- Fork
- Pepper mill
Ingredients
- 400 g flour, e.g. Caputo Farina Pasta fresca e Gnocchi Tipo 00
- 4 eggs
- 1 pinch of salt
- Water, drop by drop, as required
- 200 g HANDL TYROL Tiroler Speck PGI Pork Belly
- 200 g Parmesan, freshly grated
- 4 egg yolks
- 125 ml cream / whipped cream
- 100 g chestnuts, cooked and peeled
- sage leaves
- black pepper, freshly ground
- fleur de sel
- olive oil
- 20 g grated Parmesan cheese
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