The buckwheat fettuccine with speck, chestnuts and poppy seeds are a first course that offers a tasty combination, ideal for both Sunday lunch with the family and for a dinner with friends. A autumn recipe which is a pleasant surprise.
Ingrediants
- 250 g of flour 00
- 250 g of buckwheat flour
- 250 g of eggs (4 medium eggs)
- 1 cup of water
- 1 leek
FOR PASTA:
FOR THE DRESSING:
- 200 g of diced speck
- 150 g of cooked and peeled chestnuts
- extra virgin olive oil
- poppy seeds to taste
- salt
- pepper
The buckwheat fettuccine with speck, chestnuts and poppy seeds are a first course to prepare for autumn lunches and dinners, proposing a combination not at all trivial and very tasty, in line with the 26 autumn recipes that you may never have tried.
The recipe is not complex, it just requires a little manual skill in the preparation of the noodles, but the planetary mixer, for kneading, and a dough roller can give considerable help. The seasoning instead it is very simple to prepare and you can choose to buy cooked chestnuts or prepare the chestnuts in the microwave or the chestnuts in the oven.
The fettuccine, made with a mixture of wheat flour and of buckwheat flour turn out more rustic in consistency and flavor compared to traditional egg pasta, and match divinely with the softness of the leek and the intense taste of speck.
The flour of buckwheat it is main ingredient of great regional specialties such as Pizzoccheri Valtellinesi and Polenta taragna but it is also used in the preparation of bread, desserts And fresh pasta as in this recipe or in that of the rustic lasagna with radicchio and sausage. Being gluten-freemoreover, it is suitable for the diet of those suffering from celiac disease.
OTHER TASTY RECIPES: Hemp tagliatelle with mushrooms, chestnuts and hazelnuts; Chestnut, pancetta and pecorino tagliatelle; Noodles with hazelnuts
How to prepare: Buckwheat fettuccine with speck, chestnuts and poppy seeds
- Execution
- average
- Preparation time
- 60 min
- Cooking time
-
20 min
- Resting place
- AT ROOM TEMPERATURE
- Rest time
-
25 min
- Portions
-
4
How to prepare: Buckwheat fettuccine with speck, chestnuts and poppy seeds
To prepare buckwheat tagliatelle with speck, chestnuts and poppy seeds, start with pasta. Mix the two types of flour and arrange them in a heap on the work surface. Shell the eggs in the center and start mixing with a fork and some of the flour. Add water and knead vigorously until the mixture is quite elastic. Form a loaf, wrap it in cling film and let it rest for at least 20 minutes at room temperature. After this time, cut the dough into 4-5 portions. The same operations can be carried out with the aid of a planetary mixer.
Take the loaves, flatten them, one at a time, with a rolling pin on a floured surface. Then pass the dough into the pastry machine through the rollers positioned in such a way as to obtain an increasingly thinner thickness, until a sheet slightly thicker than a millimeter is obtained. Arrange them hand by hand on the floured pastry board and cover them with a cloth. Then pass them through the rollers for the fettuccine.
Arrange the fettuccine on a tray covered with a cloth, and sprinkle with a little flour so that they do not stick. Now prepare the sauce: peel the leek, cut it into rings and let it dry in a large pan with oil; when it becomes transparent, add the speck and chestnuts cut into 2 or 3 pieces. Let it brown for a few minutes and season with salt and pepper.
Boil the fettuccine in boiling salted water, drain and season with the prepared sauce. Transfer them to serving plates and complete as desired with toasted poppy seeds: the buckwheat fettuccine with speck, chestnuts and poppy seeds are ready to taste.
.
