Servings:
4
Prep time:
45
Cooking time:
20
INGREDIENTS
- - 15 g of dried mushrooms
- - 180 g of white flour
- - 100 g chestnut flour
- - 2 eggs
- - 3 pears
- - 40 g of roasted hazelnuts
- - 1 teaspoon of chopped rosemary
- - 3 tablespoons of pecorino
- - 2 cloves of garlic
- - Extra virgin olive oil
- - salt
INSTRUCTIONS
- Clean the mushrooms and put them to soak in half a glass of warm water for 20 minutes. Drain and then whisk finely along with their soaking water, after filtering.
- Mix the two flours with eggs, cream and mushrooms and a pinch of salt, add warm water if necessary, form a smooth dough and let it rest in a damp cloth for about an hour.
- Peel the pears, cut them into four pieces, lengthwise, remove the seeds and then slice them all, except the four smaller segments for the final decoration. Coarsely chop the hazelnuts.
- Saute the garlic with rosemary and three tablespoons of olive oil over low heat, add the pears, salt and cook over medium heat for 10-12 minutes removing, half-cooked, the whole cloves.
- Roll out the dough until you reach scarce 2 mm thick and make normal tagliatelle to boil until al dente in salted water and then drain.
- Sautè the noodles in the pan along with the pears, distribute them in the dishes decorating them with chopped hazelnuts, grated Pecorino and possibly a slice of pear in the center of the dish.
