Crepes ‘tagliatelle’ with mushrooms and bacon

Today we bring you a really tasty dish, perfect for a Sunday lunch, but one which is maybe a little out of the ordinary. We were inspired by a similar recipe from Anna Moroni: it is a main course of crepes ‘tagliatelle’, served with fresh mushrooms and pancetta. It’s a real treat for lovers of rather more rustic and intensely flavoured dishes! The novelty of this dish lies mainly in the use of crepes instead of pasta for the tagliatelle. So, you make some crepes normally, then cut them into many long, thin strips, as if they were normal pasta. It’s an unusual idea: you make a pasta sauce and then eat it with an ingredient other than normal flour-based pasta. Obviously it is a substantial and nutritious dish, and the inclusion of eggs and bacon is perhaps unsuitable for those suffering from high cholesterol, but its autumn notes make it quite delicious, and you should try to make it at least once!

Make the dough for the crepes by combining the two flours with the eggs, milk and loosening with a splash of sparkling water. Then make the crepes in a frying pan and when ready, roll them up on themselves. Then cut the rolls into 2cm slices so as to get ‘tagliatelle’ shaped strips. Cut the pancetta into thin strips and toss in the pan until they become crispy. Cut the lard into cubes and soften in another pan with a little white wine. Clean the porcini and chanterelle mushrooms and cut into pieces, the finely chop some garlic and parsley and fry in the pan. Sauté the mushrooms with the pancetta, keeping them a little al dente, then add the crepe strips to the pan and continue cooking. Add the salted cream and lard. Warm the sauce through and thicken it without drying it out. Serve garnished with fresh parsley and crispy bacon.