Tagliatelle allo Schüttelbrot con pere, camembert e Speck Alto Adige IGP saltato

Courtesy of Suedtirol.info

Schüttelbrot noodles with pears, camembert, and South Tyrolean PGI Speck skipped

A recipe from Simply good by Annalena Ganner

Basic information

Preparation time: 01:00 h.
people: 4


    For pasta:
    400 g of durum wheat semolina
    80 g Schüttelbrot (crispy rye bread)
    3 eggs from hens raised on the ground with the South Tyrolean Quality Seal
    olive oil
    For the sauce:
    80 g of organic camembert "Texelweiß" with South Tyrolean Seal of Quality
    200 ml of cream with South Tyrolean Quality Mark
    8 slices of Speck Alto Adige PGI
    4 tablespoons peeled pears
    a pinch of nutmeg


Break the Schüttelbrot into small pieces and chop it very finely with a blender or an immersion mixer.

Arrange the durum wheat semolina in a fountain on the work surface and pour the Schüttelbrot, a little salt, a little olive oil and eggs into the center. Then add a drop of water and mix everything together, kneading until the mixture is smooth and soft. Let it rest in the fridge for 15 minutes.

After kneading the dough again briefly, remove some pieces and roll them out by hand. Pass them repeatedly through the smooth rollers of the dough machine, constantly flouring the dough (it is optimal when it is so thin that it is almost transparent). Finally, insert them into the accessory for the tagliatelle and, once obtained, sprinkle them with flour to prevent them from sticking together on the work surface.

Cut the speck into thin strips, brown it briefly in a hot pan and set aside. In the same pan pour the cream and bring it to the boil with salt, pepper and a pinch of nutmeg. Then cut the camembert into cubes and add it to the sauce.

Cut the pear (peeled) into cubes and dip them in a bowl of cold water and lemon (so, the flesh remains beautiful white).

In a large pot, bring the water to the boil, salt it and cook the noodles briefly (approx. 3 minutes) until they rise to the surface.

Drain the pasta and sauté it in the pan with the cream and cheese sauce. Finally, place the tagliatelle on a plate and sprinkle them with the browned bacon and pear.

Recommended accompaniment: South Tyrol Sylvaner Valle Isarco wine.

Special advice:

By spreading butter on the edge of the pot or inserting a spoon into it, milk (or even cream) overflows less quickly.

Regional recipe from Südtirol

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.