Juicy, aromatic, and festive: this turkey roulade wrapped in Tyrolean Bacon is a real treat!
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
Topping
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
Also for garnish
20 g grated Parmesan cheese
For the necessary flavour: HANDL TYROL Tiroler Speck PGI Pork Belly
Method
Level of difficulty:
Professional
- sieve the flour onto a work surface. This creates a mountain. Form a hollow in the centre. Pour the eggs and a pinch of salt into the hollow and gradually stir into the flour with a fork.
- Knead the dough with your hands until it is homogeneous. If the dough is too hard and cannot be kneaded properly, add water drop by drop. The dough is ready when it is smooth and elastic (but not sticky) - Alternatively, the dough can also be made using a food processor.
- Shape the dough into a ball, wrap in cling film and leave to rest in the fridge for at least 30 minutes and up to 24 hours.
- Cut the Pork Belly into thick sticks. Fry in a large pan without fat until crispy. Remove the pork belly from the pan and strain the fat into a heat-resistant container using a sieve. Set aside approx. 50 g of the fried pork belly for garnishing. This pan will be used again for the next steps.
- Whisk the egg yolks and Parmesan and slowly stir the cooled fat into the egg and Parmesan mixture. Add the cream
- in a new pan: quarter the chestnuts and sauté lightly in the pan with a little olive oil and finely chopped sage leaves (julienne) and set aside.
- divide the dough into even pieces and roll out, dusting the work surface with plenty of flour and the rolling pin. Dust the dough with enough flour and fold. The pasta can now be cut into tagliatelle shapes. Shake the pasta apart with your hands and form small nests. Again, it is important that the pasta is dusted with plenty of flour so that it does not start to stick - this can also be done with a pasta machine.
- bring plenty of salted water to the boil in a large pan. Cook the pasta in boiling salted water. When the pasta floats to the top, it is ready. (Important: loosen the pasta nests when throwing them into the water so that no lumps form). Strain the pasta and keep some of the pasta water for later.
- add the pasta to the pan (where the pork belly has already been fried). Toss the pasta in the pan. Add the egg-cream-parmesan mixture and add a little pasta water (as required). Stir in the fried pork belly, chestnuts and sage. Finally, season with a little freshly ground pepper and serve.
- Serve the pasta on a large plate. To garnish, grate the parmesan over the pasta and sprinkle with the fried pork belly.
Tip: Garnish with freshly chopped sage leaves