Hessian-style Ciriola

Ingredients

In this Hessian adaptation of Ciriola, we incorporate traditional Hessian ingredients and flavors to create a unique twist. The original Italian dish is typically served with a tomato-based sauce, while the Hessian version features a sauce made with smoked bacon and apple cider vinegar, giving it a distinct tangy flavor. Additionally, the use of locally sourced ingredients adds an authentic touch to the dish. We alse have the original recipe for Ciriola, so you can check it out.

• 250g (8.8 oz) all-purpose flour 250g (8.8 oz) all-purpose flour
• 2 large eggs 2 large eggs
• 100g (3.5 oz) smoked bacon, diced 100g (3.5 oz) smoked bacon, diced
• 1 medium onion, finely chopped 1 medium onion, finely chopped
• 2 tablespoons apple cider vinegar 2 tablespoons apple cider vinegar
• 200ml (7 fl oz) heavy cream 200ml (7 fl oz) heavy cream
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 12g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and eggs. Knead the mixture until a smooth dough forms. Let it rest for 30 minutes.
2. 2.
   Roll out the dough on a floured surface until it is about 2mm thick. Cut the dough into thin strips to create the pasta.
3. 3.
   In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon from the skillet and set it aside.
4. 4.
   In the same skillet, sauté the chopped onion until translucent.
5. 5.
   Add the apple cider vinegar to the skillet and cook for an additional minute.
6. 6.
   Pour in the heavy cream and bring the mixture to a simmer. Cook for 5 minutes, or until the sauce thickens slightly.
7. 7.
   Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente, usually around 2-3 minutes.
8. 8.
   Drain the pasta and add it to the skillet with the sauce. Toss gently to coat the pasta with the sauce.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Serve the Hessian-style Ciriola hot, garnished with fresh parsley.

Treat your ingredients with care...

• Smoked bacon — Choose a high-quality smoked bacon to enhance the flavor of the dish.
• Apple cider vinegar — Opt for a mild and slightly sweet apple cider vinegar to balance the tanginess of the sauce.

Tips & Tricks

• For a smokier flavor, use smoked sea salt to season the dish.
• If you prefer a lighter sauce, you can substitute half of the heavy cream with chicken or vegetable broth.
• Add a touch of grated Parmesan cheese on top of the dish for an extra savory kick.
• Experiment with different herbs such as thyme or sage to enhance the flavors of the sauce.
• To save time, you can prepare the pasta dough in advance and refrigerate it until ready to use.

Serving advice

Serve the Hessian-style Ciriola as a main course accompanied by a fresh green salad and crusty bread. It pairs well with a glass of dry white wine or a traditional German beer.

Presentation advice

Plate the Hessian-style Ciriola by twirling the pasta into a nest-like shape and placing it in the center of the plate. Drizzle some of the sauce over the pasta and sprinkle fresh parsley on top for a pop of color. Serve it with a rustic wooden spoon for a touch of authenticity.