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Buckwheat tagliatelle with smoked sausage, leek and tomatoes

Buckwheat tagliatelle

Kaminwurzen are smoked and air-dried raw sausages. In this recipe, they are paired with buckwheat tagliatelle, leek and tomatoes.

Recipe from the farmer's kitchen

Elke Prader

Farmer from farm Wieshof

SBO ©

Ingredients

4-5 persons

50 MIN.

• 100 g
  buckwheat flour
• 200 g
  wheat flour
• 3
  (small) eggs
• 1/4 tsp
  salt
• 1 dspn
  olive oil
• 3
  smoked sausages (cut into slices)
• 1
  leek (cut into strips)
• 5 dspn
  water
• 1 Handful
  small tomatoes
• 1 dspn
  butter
• 1 dspn
  thyme (finely chopped)
• 1 dspn
  parsley (finely chopped)
• salt, pepper
• 1 dspn
  thyme (finely chopped)

Print recipe

www.roterhahn.it

Instructions - Buckwheat tagliatelle with smoked sausage, leek and tomatoes

• 1.

  Step
  Mix the flour together and knead with the eggs and salt to form a smooth, not too firm, dough.
• 2.

  Step
  Wrap the dough in cling film and leave to rest for half an hour. Roll out thin sheets with a rolling pin and cut into strips to form tagliatelle.
• 3.

  Step
  Gently sweat the leek in olive oil and add the pieces of sausage. Pour water over them and leave to simmer.
• 4.

  Step
  Halve the tomatoes and add to the sauce. Add the butter at the end, then stir everything to form a creamy sauce.
• 5.

  Step
  Season with salt and pepper and add parsley and thyme.
• 6.

  Step
  Cook the tagliatelle in water for 2-3 minutes until 'al dente', drain and add to sauce.
• 7.

  Step
  Mix well, put on plates and garnish with parsley.
•  
  Happy cooking

Elke Prader

Farmer from 'Roter Hahn' Farm Holidays

Wieshof in Lajen

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