Tyrolean recipes - farm recipes
Starter
'Schüttelbrot' tagliatelle with 'Graukäse' sauce
ingredients
For the pasta dough
For the 'Graukäse' sauce
100 g finely ground 'Schüttelbrot' crispbread
beef stock
200 g flour
butter
3 free-range eggs
chives
a little olive oil
'Graukäse' cheese
salt
preparation
Form a dough from the ingredients and set aside for around 30 minutes. Roll dough out thinly with a pasta maker and cut into strips. Boil in plenty of salted water. In the meantime, reduce the stock and garnish with butter, chives and a little 'Graukäse'. Stir the cooked tagliatelle into the sauce and serve.
Have fun cooking
Margith Stabinger
Farmer at ’Kinigerhof‘ near Sexten, a ’Red Rooster‘ farm and inn
printwww.redrooster.it
