MENU
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.
Ready to try something new?
See more Speck recipes ...
Anyone can make a fried egg. But what about a poached egg instead? Jazzed up with cauliflower cream and roasted Speck Alto Adige!
Yeast-free and irresistibly crispy: This mouthwatering dish will have the whole family flocking to the table.
Do you love pizza? Then try this recipe for calzoni with speck Alto Adige PGI to experience a sensational explosion of tastes!
Savoury Speck Alto Adige lends this beef and potato dish an extra special note. Recipe for two, four and eight people.
French cheese and Italian artichokes together with Speck Alto Adige PGI and walnuts: An absolute must-taste!
Tasty, healthy and an attractive addition to a beautifully laid table. Can anybody resist them? The bets are on!
This energy-boosting blend of avocado, chicken and quinoa is the perfect meal for sports freaks and fitness fanatics.
Crunchy meets creamy: Delicious rosemary biscuits with mascarpone mousse and speck
Yes, we are serious: This recipe features typical waffles like you know from your childhood, yet with a twist ...
Cream of asparagus with a twist! Fresh mint, aromatic Speck Alto Adige and fragrant asparagus – for a dish with the scent of spring.