Red wine fettuccine with leek, Graukäse and Speck Alto Adige - recipe

Course: starter
Style: modern
Level of difficulty: medium

Preparation time: 60 min. + 1 hour
Created by: "Südtiroler Gasthaus" Group

Red wine fettuccine with leek, Graukäse and Speck

Ingredients
2 people
4 people
8 people

For the pasta dough:
100 ml red wine (e.g. Zweigelt)
187 g wheat flour
62 g semolina
1,5 eggs
For the sauce:
25 g butter
50 g leek, cut into wide strips
salt
25 ml white wine
100 g meat or vegetable stock
50 g Graukäse, cubed
50 g Speck Alto Adige PGI, julienned
Further ingredients:
2-3 slices Speck Alto Adige PGI, thinly sliced
herbs to garnish

For the pasta dough:
200 ml red wine (e.g. Zweigelt)
375 g wheat flour
125 g semolina
3 eggs
For the sauce:
50 g butter
100 g leek, cut into wide strips
salt
50 ml white wine
200 g meat or vegetable stock
100 g Graukäse, cubed
100 g Speck Alto Adige PGI, julienned
Further ingredients:
5 slices Speck Alto Adige PGI, thinly sliced
herbs to garnish

For the pasta dough:
400 ml red wine (e.g. Zweigelt)
750 g wheat flour
250 g semolina
6 eggs
For the sauce:
100 g butter
200 g leek, cut into wide strips
salt
100 ml white wine
400 g meat or vegetable stock
200 g Graukäse, cubed
200 g Speck Alto Adige PGI, julienned
Further ingredients:
10 slices Speck Alto Adige PGI, thinly sliced
herbs to garnish

Preparation

For the pasta dough, reduce the red wine by half and let cool. Knead all ingredients to form a smooth dough. Wrap in plastic and let rest 1 hour in the refrigerator. Roll out the dough thinly with a pasta maker and cut into fettuccine. Dry the pasta slightly. For the sauce, melt the butter and quickly sauté the leek in it. Salt and deglaze with the white wine. Reduce slightly and add some meat stock. Cool the pasta in salt water, add to the leek and toss. Add the Speck Alto Adige PGI and cubed Graukäse and melt the cheese to thicken the sauce. Dry the Speck Alto Adige PGI slices in the microwave or in a pan without oil. Arrange the pasta on plates, garnish with Speck Alto Adige PGI chips and herbs.

back to the recipes

Ready to try something new?

See more Speck recipes ...

Warm white cabbage salad - original Speck Alto Adige - recipe

This Speck Alto Adige coleslaw goes especially well with Speck-flavoured dumplings, ‘Gröstl’ (a traditional meat and potato dish) or goulash. Red cabbage can be substituted for white cabbage.

to the recipe

Chanterelle salad with Speck Alto Adige - recipe

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

to the recipe

Endives with Speck Alto Adige – recipe

Looking for a tasty alternative to the usual salad? Try this colourful and irresistible recipe con Speck Alto Adige PGI.

to the recipe

Cheese fondue with Speck Alto Adige PGI

There’s one thing we’re sure of: Once you’ve tried this cheese fondue, you’ll never eat it without Speck Alto Adige PGI again!

to the recipe

Mascarpone mousse rolled in Speck Alto Adige - recipe

Speck Alto Adige PGI and mascarpone? Does that work? The answer is yes! Try this delicious combo for yourself.

to the recipe

Prawns wrapped in Speck Alto Adige - recipe

Seafood in Alpine cuisine? In combination with Speck Alto Adige PGI? Trust us, it’s delicious so try it yourself today.

to the recipe

Leek risotto with Speck Alto Adige - recipe

A South Tyrolean recipe with Speck Alto Adige PGI that unites the flair of Italian cuisine with home-style German tradition.

to the recipe

Gourmet panino with apple, Speck Alto Adige PGI, balsamic glaze and robiola cheese

Gourmet panino with apple, Speck Alto Adige PGI, balsamic glaze, mustard seeds and robiola cheese

A panino that brings all the traditional flavours of South Tyrol together. A true treat for the tastebuds.

to the recipe

Lasagne with Speck Alto Adige PGI, pumpkin and cream of walnut - recipe

Spätzle noodles with Speck Alto Adige PGI and cheese sauce

The sweetness of pumpkin and the full-bodied taste of Speck Alto Adige PGI: Lasagne like you’ve never seen before!

to the recipe

Spaghettoni with spinach, Speck Alto Adige and pomegranate - recipe

Spaghettoni with spinach, walnut crumble, Speck and pomegranate

For pasta lovers: the crispiness of the crumble, the spicy aromas of Speck Alto Adige PGI and the freshness of the pomegranate are sure to win you over.

to the recipe