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!
Ingredients
* approximate values per serving
Preparation
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.
Step by step
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After making the buckwheat crepes, roll them up on themselves and cut into 2cm strips
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Cut the pancetta into strips
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Prepare the porcini and chanterelles, then cut into pieces
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Fry the pancetta in a pan
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Cook the mushrooms in the pan with the pancetta
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Add the crepe tagliatelle to the pan and mix well
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Add the fresh cream and mix until it has thickened a little
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Finish with some chopped fresh parsley
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Crepe tagliatelle with mushrooms and pancetta …. Buckwheat and lots of mushrooms for warming the cockles of your heart in autumn!
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Additional information
Crespelle Tagliatelle with Mushrooms and Bacon Abruzzese Style
A very tasty variant of classic tagliatelle is the preparation of Crespelle Tagliatelle with Mushrooms and Bacon Abruzzese Style. In this version, porcini and chanterelle mushrooms, typical of Abruzzese cuisine, are used to enrich the dish, giving it an intense and authentic flavor. The crispy bacon pairs perfectly with the softness of the crespelle, offering a contrast of textures that makes every bite delicious. To prepare this variant, simply follow the basic crespelle recipe, but pay particular attention to the choice of fresh mushrooms, which are a must in this preparation. Serve the tagliatelle with a sprinkle of fresh parsley for a touch of freshness and color.
Crespelle Tagliatelle with Mushrooms and Bacon in a Pan
An alternative technique to enjoy Crespelle Tagliatelle with Mushrooms and Bacon is to cook them in a pan, creating a sort of risotto. This preparation allows the flavors to blend perfectly, resulting in a creamy and enveloping dish. After preparing the crespelle and mushrooms, you can combine everything in the pan with a bit of cooking cream, letting the heat do its work. This cooking method further enhances the flavor of the bacon, making it even crispier. A tip is to add a pinch of black pepper to give a touch of spiciness to the dish.
Light Crespelle Tagliatelle with Mushrooms and Bacon
For those looking for a lighter preparation, Light Crespelle Tagliatelle with Mushrooms and Bacon can be an ideal choice. By replacing the bacon with lean guanciale and using light cooking cream, it is possible to significantly reduce the calories of the dish without compromising on flavor. Additionally, you can opt for a version with less oil and add more vegetables, such as zucchini or spinach, to enrich the dish with fiber. This will not only make the dish healthier but also more colorful and appetizing. With a bit of creativity, it is possible to enjoy a delicious light variant of classic crespelle tagliatelle.
Nutritional Benefits of Crespelle Tagliatelle with Mushrooms and Bacon
Crespelle Tagliatelle with Mushrooms and Bacon are not only a tasty dish but also offer several nutritional benefits. Mushrooms, in particular, are rich in B and D vitamins, as well as providing antioxidants and essential nutrients. Buckwheat flour, used for the crespelle, is gluten-free and has a high content of protein and fiber, contributing to intestinal health. A serving of this dish contains approximately 400-500 calories, depending on the ingredients used, making it a balanced option for a complete meal. Enjoying this dish also means benefiting from essential nutrients for our body.
Can Crespelle Tagliatelle with Mushrooms and Bacon be Frozen?
A common question regarding the preservation of Crespelle Tagliatelle with Mushrooms and Bacon is: can they be frozen? The answer is yes, it is possible to freeze the already prepared crespelle, but it is advisable to do so before seasoning them. You can prepare the crespelle, let them cool, and then store them in an airtight container, separating each layer with parchment paper to prevent them from sticking together. When you want to enjoy them, simply thaw them in the refrigerator and then proceed with the preparation of the seasoning. However, the already seasoned dish may lose some of its texture and freshness, so it is better to consume it fresh for optimal results.