Wine noodles, Franconian style

Ingredients for 4 servings:

• 400 g tagliatelle pasta
• 300 ml white wine
• 3 liters of water
• 400 g chicken breast, finely shredded
• ½ lemon(s)
• salt and pepper
• 2 tsp oil
• 250 g mushrooms, brown
• 1 bunch of spring onions
• 3 eggs
• 200 ml cream
• 1 pinch of nutmeg
• 1 tsp, heaped cornstarch

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with chicken and mushrooms

Bring the water to a boil in a large pot with 300 ml of wine and 1 tablespoon of salt, add the pasta, stir and cook according to the instructions until al dente. Then strain the water but reserve some; you will need some of it for the sauce. Meanwhile, marinate the strips of meat with salt, pepper, oil and grated lemon zest. Clean the mushrooms and slice them thinly, wash the spring onions and cut them into 2 cm pieces. Briefly fry the meat in batches in oil in a hot pan, remove from the pan, then fry the mushrooms and spring onions in the remaining juices and season with a little salt and pepper. In a bowl that can be placed in the boiling water bath, place the eggs and whisk until frothy. Add 200 ml of the reserved wine water, the juice of half a lemon, a little nutmeg, the cornstarch and the cream and continue stirring until the sauce has thickened slightly. Now, if desired, add a little more pure wine and season with salt and pepper. Then, combine all the ingredients in a casserole dish, lightly folding them in. Reserving some of the wine cream and spreading it on top, briefly bake the casserole at 200°C. The cream must not brown. All you need is a salad.