Fettuccine with Maibock, morels and asparagus

Ingredients for 4 servings:

• 200 g Flour Type 00
• 60 g durum wheat semolina
• 2 eggs
• 1 egg yolk
• 1 pinch of salt
• 1 tsp olive oil
• 1 tsp, heaped butter
• 300 g saddle of venison, boned, evenly spaced from the narrow end
• 1 tbsp olive oil
• 20 morels, fresh or dried
• 150 ml cream
• 100 ml veal stock
• 50 ml red wine
• 25 ml port wine
• 1 shallot(s), roughly diced
• 1 sprig(s) rosemary
• 2 sprigs of thyme
• ¼ garlic clove(s), roughly chopped
• 8 stalk(s) asparagus, white
• 12 stalk(s) asparagus, green
• 3 spring onions, white part only, finely chopped
• 1 tbsp butter
• salt and pepper

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 15 minutes

Homemade fettuccine with Maibock

Knead the pasta ingredients into a dough, cover, and let rest in the refrigerator for 30 minutes. Using a pasta machine, roll out thin strips and cut 5mm-wide fettuccine. Place these strips side by side on greaseproof paper. Alternatively, you can use 250g of very good quality ready-made fettuccine. Soak the dried morels in cold water for 1 hour. Then discard the water. Wash the soft morels and carefully pat them dry. Gently simmer the morels in the cream, covered, for 10 minutes. Meanwhile, in a saucepan, reduce all the other ingredients for the sauce by just under half. Strain this liquid into the morels and simmer for 5 minutes. Season well with salt and pepper. Halve the asparagus and cut the bottom half into thirds. Blanch the white asparagus for 6-8 minutes and the green asparagus for 3-5 minutes, then refresh in cold water. Divide the backs into 4 equal pieces and trim each one into a rectangle. Trim off any uneven parts and cut these sections into equal 60-90g cubes. Brown the back pieces all over in olive oil at medium heat. Season with salt and pepper and place in a 110°C oven for 5-8 minutes, depending on thickness. Warm the asparagus tips in half of the butter until they continue to cook. Brown the lower asparagus pieces with the spring onions and the remaining butter in a large non-stick pan. Add the venison pieces for a maximum of 1 minute. Lightly season with salt and pepper. Cook the fettuccine al dente and add to the asparagus mixture with 1 teaspoon of butter. Mix well and add almost all of the morel sauce. Reserve 4 tablespoons of sauce per plate and spread it down the sides of the plates. Place the halved venison back pieces on top. Place the fettuccine in the center of the plates. Distribute the asparagus tips on the plates as desired. These quantities make a primo piatto or a second main course. If you want to eat the recipe as a main course, you should increase all the ingredients by at least half.