Leek pasta with Speck Alto Adige - recipe

Course: starter
Style: modern
Level of difficulty: medium

Preparation time: 60 min. + 2-3 hours
Created by: Herbert Hintner

Ingredients
2 people
4 people
8 people

Pasta dough:
50 g wheat flour
50 g durum wheat flour
2 egg yolks
50 g leek purée
olive oil, salt, pepper
Braised tomatoes:
20 vine tomatoes
2 garlic cloves
½ thyme sprig
½ rosemary sprig
3 basil leaves
salt, pepper, olive oil
25 g chive
25 g Parmiggiano Reggiano cheese

Pasta dough:
100 g wheat flour
100 g durum wheat flour
4 egg yolks
100 g leek purée
olive oil, salt, pepper
Braised tomatoes:
40 vine tomatoes
4 garlic cloves
1 thyme sprig
1 rosemary sprig
5 basil leaves
salt, pepper, olive oil
50 g chive
50 g Parmiggiano Reggiano cheese

Pasta dough:
200 g wheat flour
200 g durum wheat flour
8 egg yolks
200 g leek purée
olive oil, salt, pepper
Braised tomatoes:
80 vine tomatoes
8 garlic cloves
2 thyme sprig
2 rosemary sprig
10 basil leaves
salt, pepper, olive oil
100 g chive
100 g Parmiggiano Reggiano cheese

Preparation

Braised tomatoes:

Cut the tomatoes side down and blanch for three minutes, chill tomatoes in ice water and peel them. Cut the garlic cloves into halves. Then place the tomatoes in a roasting pan, add the other ingredients and mix and stir well. Braise tomatoes in the pre-heated oven at 130° for one hour.

Pasta dough:

For the leek purée boil the green part of the leek in salted water, chill with ice cold water and purée it smoothly. For the pasta dough mix wheat flour and durum wheat flour thoroughly, form a whole in the middle and add egg yolk, salt, olive oil and leek purée. From the inside stir in the flour circularly and knead well for approximately 10 minutes. Let stand for 2-3 hours. Roll out the pasta dough, cut it into ribbon noodles and cook it in salted water for 2-3 minutes. Heat the tomatoes with some oil in a frying pan, add ribbon noodles and garnish with chive, Parmiggiano Reggiano cheese and Speck Alto Adige PGI cubes.

back to the recipes

Ready to try something new?

See more Speck recipes ...

Fig salad with Speck Alto Adige, hard cheese and balsamic glaze - recipe

Fig salad with Speck, hard cheese and balsamic glaze

Figs meet Speck – the aromas of the fruit and the spicy flavour of the Speck Alto Adige combine to produce a special salad.

to the recipe

Hummus with pumpkin and Speck Alto Adige PGI - recipe

Hummus with pumpkin and Speck with toasted croutons

Hummus with pumpkin, Speck Alto Adige and croutons for a gourmet starter.

to the recipe

Meat mini-pizzas with Speck Alto Adige PGI and fontina cheese - recipe

Recipe for meat mini-pizzas with Speck Alto Adige PGI and fontina cheese

How about a quick and tasty main course? Try these meat mini-pizzas, topped with diced Speck Alto Adige PGI and fontina cheese.

to the recipe

Flammkuchen with Speck Alto Adige PGI, onion, and cheese fondue: a crispy, yeast-free flatbread

Yeast-free and irresistibly crispy: This mouthwatering dish will have the whole family flocking to the table.

to the recipe

Tagliatelle with original Speck from Alto Adige - recipe

Want to enjoy pasta like in Bella Italia? The easy at-home recipe!

to the recipe

South Tyrolean Speck-flavoured dumpling soup - recipe

This traditional recipe is 100% South Tyrolean: ‘Nocken’ with Speck Alto Adige in meat stock – the perfect warm starter for all ages.

to the recipe

Pan-fried French toast with baked apple and Speck Alto Adige PGI

Here’s one for all of you who want to treat yourselves to a très exclusive Sunday brunch. Manna from heaven, so to speak...

to the recipe

Chanterelle salad with Speck Alto Adige PGI - recipe

Served along with salad as a cold starter, it goes great with Chanterelle, Portobello mushrooms, or white mushrooms. Enjoy!

to the recipe

Carpaccio of Speck Alto Adige with figs and mustard dressing – recipe

Carpaccio di Speck Alto Adige IGP con fichi e dressing alla senape

A delight for each and every sense!

to the recipe

Speck Alto Adige PGI, rocket lettuce and grana cheese with rye wafers

Do you have some leftover rocket? Perfect! With this recipe, you can whip up a mouth-watering treat in no time.

to the recipe