John Myers
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Rapunzel – Tagliatelle Nest on Lamb’s Lettuce with Fresh Chanterelles
The perfect rapunzel – tagliatelle nest on lamb’s lettuce with fresh chanterelles recipe with a picture and simple step-by-step instructions.
For the tagliatelle:
- 300 g Wheat flour type 550
- 3 Pc. Eggs
- Salt
- Pepper
- Chili
- Turmeric
- Freshly grated Parmesan
- Cream
For the salad with chanterelles:
- 500 g Lamb’S lettuce
- 2 Pc. Onions small
- Cherry tomatoes
- 300 g Chanterelles
- Chives
- Walnuts
- Walnut oil
- Balsamic vinegar
- Honey
Tagliatelle:
- To prepare the tagliatelle, first pour the flour into a large bowl and make a well in the flour. Mix the eggs, spices and flour together from the outside in to make a smooth dough. Shape the dough into a ball and chill.
- After cooling for about 30 minutes, divide the dough into 4 pieces. Roll out each quarter very thinly with the pasta machine. Dust with flour over and over again. Finally, turn the rolled out dough through the pasta machine with tagliatelle attachment.
- Put the pasta in boiling, salted water for 3-4 minutes. Drain, rinse briefly and mix in a bowl with grated Parmesan and a little cream. Form nests out of the tagliatelle and place them on a baking sheet lined with baking paper. Pour a little more Parmesan & pepper over the nests and bake in the oven for about 10 minutes at 180 degrees.
Lamb’s lettuce with chanterelles:
- Wash the lettuce, tomatoes, herbs and chanterelles. Finely chop the onion. Sauté the chanterelles with the onion. Deglaze with a little white wine and cream. Add the chives. Arrange everything together.
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