Tagliatelle with original Speck from Alto Adige - recipe

A special pasta recipe

Course: starter
Style: modern
Level of difficulty: easy

Preparation time: 30 min.
Created by: H. Gasteiger, G. Wieser, H. Bachmann

Ingredients
2 people
4 people
8 people

Sauce:
50 g Speck Alto Adige PGI, rind removed and cut into matchsticks
50 g onion, peeled, quartered and sliced
25 ml olive oil
125 g diced tomatoes
½ bay leaf
½ dried chilli
½ clove of garlic, peeled and finely chopped
½ tbs. chopped parsley
salt and freshly ground pepper
In addition:
160 g fresh tagliatelle (green and white)
2 sprigs of basil
2 slices of dried tomatoes

Sauce:
100 g Speck Alto Adige PGI, rind removed and cut into matchsticks
100 g onion, peeled, quartered and sliced 50 ml olive oil
250 g diced tomatoes
1 bay leaf
1 dried chilli
1 clove of garlic, peeled and finely chopped
1 tbs. chopped parsley
salt and freshly ground pepper
In addition:
320 g fresh tagliatelle (green and white)
4 sprigs of basil
4 slices of dried tomatoes

Sauce:
200 g Speck Alto Adige PGI, rind removed and cut into matchsticks
200 g onion, peeled, quartered and sliced
100 ml olive oil
500 g diced tomatoes
2 bay leafs
2 dried chillis
2 cloves of garlic, peeled and finely chopped
2 tbs. chopped parsley
salt and freshly ground pepper
In addition:
640 g fresh tagliatelle (green and white)
8 sprigs of basil
8 slices of dried tomatoes

Preparation

Sauce:

Sweat the onion in olive oil, add the original Speck Alto Adige PGI and continue frying. Add the chopped tomato and bay leaf, season with salt, pepper and chilli and reduce for approx. 10 minutes. Just before finishing cooking, add the chopped garlic and parsley.

Completion:

Cook the tagliatelle in abundant salted water until al dente, strain and toss in the sauce. Serve garnished with basil and dried tomato slices. Cooking time - sauce: approx. 5 minutes. Cooking time - pasta: approx. 4 minutes.

You can season the sauce with basil and oregano. Use the sauce with other pasta varieties: Maccheroni, Orecchiette, Bucatini.

Cook like a chef

back to the recipes

Ready to try something new?

See more Speck recipes ...

Cabbage-turnip carpaccio with Speck Alto Adige and parmesan - recipe

Cabbage-turnip carpaccio with speck and parmesan

Easy to digest, simple and delicious: You and your guests will love it!

to the recipe

Speck Alto Adige ravioli filled with cheese on lettuce - recipe

Are you searching for a light, yet tasty starter for your summer party?

to the recipe

French toast with smoked mackerel and Speck Alto Adige - recipe

Watch out, it’s about to get creative: Vinschgerl bread French toast with smoked delicacies and, of course, Speck Alto Adige. For brunch or as a starter.

to the recipe

Mascarpone mousse rolled in Speck Alto Adige PGI - recipe

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

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

Focaccia with Speck Alto Adige - recipe

Italian antipasti, ideal for celebrations, as a snack or as a starter. Enjoy our focaccia with Speck Alto Adige ...

to the recipe

The Marende: A traditional South Tyrolean snack

The perfect between-meal snack... authenticity guaranteed with Speck Alto Adige PGI.

to the recipe

Potatoes with Speck Alto Adige - recipe

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

to the recipe

Grated radicchio-lasagnette with Speck Alto Adige PGI - recipe

Radicchio is not only healthy, its a true culinary experience in combination with authentic Speck Alto Adige!

to the recipe

Potato pizza with Speck Alto Adige PGI - recipe

This pizza dough is made in part from peeled potatoes. Learn how such pizza dough from potatoes is made!

to the recipe