Hay and straw tagliatelle with chanterelle and speck ragù

Hay and straw tagliatelle with chanterelle and speck ragù is a dish that combines rustic and delicious flavors. It’s a variation of the classic ragù that encourages the use of chanterelle mushrooms and speck to add depth and character. Here’s the recipe.

Ingredients

• 250g of hay and straw tagliatelle
• 200g of chanterelles (also known as girolles or chanterelles)
• 100g of speck, diced
• 1 small onion, finely chopped
• 1 clove of garlic, chopped
• 1 sprig of rosemary
• 50ml of white wine
• 250ml of meat or vegetable broth
• Extra virgin olive oil to taste
• Salt and pepper to taste
• Grated Parmesan cheese to serve

Preparation

1. Clean the chanterelles with a damp cloth to remove any dirt or debris and cut them if they are too large.
2. Put extra virgin olive oil in a pan over medium heat and add the chopped onion. Let it fry until it becomes translucent.
3. Add the diced speck and let it brown until it’s crispy.
4. Add the chopped garlic and chanterelles. After a few minutes, when the mushrooms have released some of their water, pour in the white wine and let the alcohol evaporate.
5. Add the sprig of rosemary, then pour in the broth and simmer on low heat. Let it cook for about 10-15 minutes, adjusting salt and pepper to taste.
6. Meanwhile, bring a large pot of salted water to a boil for the pasta. Cook the hay and straw tagliatelle until al dente, following the package instructions.
7. Drain the pasta and add it to the sauce in the pan. Stir well to flavor the pasta with the sauce.
8. Serve the hot tagliatelle, sprinkled with grated Parmesan cheese and some freshly ground pepper, if desired.

Curiosity

Speck is a type of smoked raw ham typical of alpine areas, especially South Tyrol, which adds a unique smoky flavor to the dish. Chanterelles are valued in cooking for their slightly peppery taste and their ability to absorb other flavors during cooking.

Enjoy this delicious marriage of autumnal flavors!