The trick: the grated horseradish harmonizes very finely with the buckwheat tagliatelle and gives freshness to the dish.
Beat the eggs, salt and olive oil with a whisk, add the mixed flours and knead with your hands until smooth. Wrap in plastic wrap and let rest for 1 hour. 3.
3. then cut into tagliatelle, always sprinkle with a mixture of semolina and flour the table top, the dough and also the finished tagliatelle – otherwise they could stick together! 4. for the sauce, lightly foam olive oil and butter.
5. sweat the leek, garlic, celery, juniper berries, diced ham and tomatoes until they are lightly colored.
Pour 0.5 l of boiling hot poultry stock, add veal jus, simmer, repeat twice until you get a light soupy consistency.
7. make tagliatelle in boiling salted water in about 3 min, remove with a wire strainer, drain well (do not quench!) 8. form in the boiling sauce stock, just cover with a little boiling poultry stock and make al dente. Always toss gently.
If necessary, add more chicken stock to a creamy consistency.
10. add rosemary, finely grated horseradish and olive oil.
11. spread evenly on hot plates, add a little bit of fresh horseradish and freshly ground pepper on top form. Serve immediately.
Tip: It is best to use your favorite ham – then your tastes
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