Spinach pasta with South Tyrolean pancetta, char and leek - recipe

Course: starter
Style: modern
Level of difficulty: medium
Preparation time: 60 min.
Created by: "Südtiroler Gasthaus" Group

     

Print  
   Homemade spinach pasta with pancetta, Val Passiria char and leek
For the pasta dough:
85 g semolina 
120 g wheat flour
50 g cooked spinach, squeezed out and pureed 
1 egg 
½ T olive oil
salt
For the sauce:
½ medium char filet
Olive oil 
6 slices of South Tyrolean pancetta, thinly sliced 
40 g leek, sliced in rings 
20 ml white wine 
100 ml fish or vegetable stock 
20 ml cream
salt, pepper
Further ingredients:
2 slices of South Tyrolean pancetta, fried
For the pasta dough:
160 g semolina 
240 g wheat flour 
100 g cooked spinach, squeezed out and pureed 
2 eggs 
1 T olive oil
salt
For the sauce:
1 medium char filet
Olive oil 
12 slices of South Tyrolean pancetta, thinly sliced 
80 g leek, sliced in rings 
40 ml white wine 
200 ml fish or vegetable stock 
40 ml cream
salt, pepper
Further ingredients:
4 slices of South Tyrolean pancetta, fried
For the pasta dough:
320 g semolina 
480 g wheat flour 
200 g cooked spinach, squeezed out and pureed 
4 eggs 
2 T olive oil
salt
For the sauce:
2 medium char filets
Olive oil 
24 slices of South Tyrolean pancetta, thinly sliced 
160 g leek, sliced in rings 
80 ml white wine 
400 ml fish or vegetable stock 
80 ml cream
salt, pepper
Further ingredients:
8 slices of South Tyrolean pancetta, fried
  

Preparation

For the pasta dough, knead all ingredients into a smooth dough. Wrap in plastic and let rest in the refrigerator for at least 30 minutes. Roll out the dough with a pasta maker and cut into fettuccine. Bone and skin the char and cut into ½ cm cubes. Heat the olive oil in a non-stick pan and fry the South Tyrolean pancetta, leek and char in it. Deglaze with fish stock and reduce slightly. Thicken with cream and salt and pepper to taste. Cook the spinach pasta in boiling salt water for about 2 minutes and drain. Toss the fettuccine in the sauce and arrange on plates. Garnish with South Tyrolean pancetta slices and serve.

Instead of a medium char filet, you can also use the end pieces of 3 char filets.
 
back to the recipes

Ready to try something new?

See more Speck recipes ...

South Tyrolean Speck mousse on crispy Breatln - recipe

Speck mousse on Breatln

Speck as a mousse - this you have to try! Served with typical South Tyrolean bread like e.g. Vinschgau Breatln.

to the recipe

Calzoni with Speck Alto Adige PGI

Calzoni with Speck Alto Adige PGI

Do you love pizza? Then try this recipe for calzoni with speck Alto Adige PGI to experience a sensational explosion of tastes! 

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

Spinach dumplings with pumpkin cream and Speck Alto Adige - recipe

Spinach and basil dumplings with pumpkin sauce and crispy Speck

A new interpretation of a traditional dish: spinach dumplings served on a bed of creamed pumpkin with Speck Alto Adige PGI.

to the recipe

Waffle with horse radish and Speck Alto Adige PGI - recipe

Waffle with horseradish and speck

Yes, we are serious: This recipe features typical waffles like you know from your childhood, yet with a twist ...

to the recipe

Endives with Speck Alto Adige – recipe

South Tyrolean-style carbonara

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

to the recipe

Baked Potatoes with Speck Alto Adige and Chanterelles – Recipe

A baked potato filled with Speck Alto Adige PGI, chanterelles, apple, Fontina and sour cream on a plate. Around it, the ingredients and a baking tray with more potatoes.

A taste of alpine autumn: baked potatoes filled with chanterelles, apple, fontina cheese and Speck Alto Adige PGI

to the recipe

Risotto with green asparagus and Speck Alto Adige

Risotto with green asparagus and Speck Alto Adige PGI

This recipe brings crispy fried Speck Alto Adige PGI and everybody’s favourite spring vegetable together in perfect, mouthwatering harmony.

to the recipe

Lettuce risotto with scallops and Speck Alto Adige PGI foam - recipe

Scallops with speck foam

Are you looking for a creative and special dish? How about trying our recipe with roasted scallops in bacon foam?

to the recipe

Potatoes with Speck Alto Adige - recipe

Potatoes with speck

Speck Alto Adige PGI and potatoes are an unbeatable tandem. The harmony of a savoury duo that you can taste.

to the recipe