This is a light, late summer dish, with which the chanterelle season can be duly started.
We have filled the pasta pockets with chanterelle duxelles Tyrolean bacon as well as herbs. Of course, a spicy cannabis variety must not be missing among the herbs.
Our choice here fell on decarboxylated “Big Tooth” flowers, which nestles wonderfully into the dish with its spicy and floral – woody aromas and not only gives the palate a higher pleasure.
Basic pasta dough recipe for 4 servings:
- 200g spelt flour
- 2 organic eggs
- a little olive oil
- a little salt
For the pasta dough, the flour is put in a mountain on the work surface, a hollow is formed in the middle of the flour mountain, in which the eggs, oil and salt are added.
Now stir with the fingers in circular motions from the inside to the outside, thus developing an initially sticky dough. Once all the flour is incorporated, the dough can be kneaded. This is now done until a smooth, even dough is formed. If necessary, the hands can be dusted with a little flour.
The finished dough is formed into a ball and wrapped in plastic wrap and left to rest in the refrigerator for about 30 minutes.
For further processing, a little flour is again used for the hands. It is advisable to divide the dough into 3 equal parts to make it easier to work.
Now the dough is rolled with the pasta machine, gradually reducing the roller setting from the largest width.
We have chosen a final thickness at level 3.
Chanterelle filling with herbs:
- 150g chanterelles cleaned
- 1 shallot
- 1 clove of garlic
- 4 strips of Tyrolean bacon
- a sprig of rosemary
- 1 sprig of thyme
- 1 g decarboxylated cannabis flowers “Big tooth”
- 1 dash of white wine
- a little olive oil
For the filling we cut 150g of cleaned chanterelles into fine cubes, so called duxelles.
Likewise, the bacon, shallot and garlic are finely diced, the herbs are freed from the stalk and finely chopped.
In a hot pan with a little olive oil, the shallot cubes are sautéed until translucent, the bacon and then the duxelles are added and briefly sautéed. Then add the garlic and herbs and sauté briefly before deglazing with a shot of white wine. The whole thing is left to simmer for a few seconds so that the alcohol evaporates, then removed from the heat to cool down.
To make the pasta pockets, circles are cut out of the rolled pasta dough with a ring – if necessary with a cup. A molding press for Maultaschen is advantageous here.
With a teaspoon, put some filling on the inner half of the circles. Care should be taken not to use too much filling, otherwise the edges will not seal or the pockets will be too thick. The pasta circles are placed half on top of each other and with the fork – or the molding press, the edges are pressed together and sealed.
To boil the pockets are cooked in salted water for about 2 minutes.
For the broth we reduced a poultry stock, enriched with a teaspoon of butter.
To serve, toss the pasta pockets in the lightly simmering broth, arrange on the plate and add some of the buttered stock.
If you like, you can season with grated or shaved Parmesan cheese.