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Tagliatelle with original Speck from Alto Adige PGI

Ribbon pasta with original South Tyrolean speck: a flavorful pasta recipe with finely sliced speck, vegetables and fresh herbs.

Dish: Starter

Difficulty: Easy

Preparation time: 30 min

A recipe by: H. Gasteiger, G. Wieser, H. Bachmann

Ingredients

Serves for

4

people

Sauce

100 Grams Speck Alto Adige PGI, rind removed and cut into matchsticks
100 Grams onion, peeled, quartered and sliced
50 Milliliters olive oil
250 Grams diced tomatoes
1 bay leaf
1 dried chilli
1 clove of garlic, peeled and finely chopped
1 tablespoon chopped parsley
salt and freshly ground pepper to taste

In addition

320 Grams fresh tagliatelle (green and white)
4 sprigs of basil
4 Slice of dried tomatoes

Tagliatelle with original Speck from Alto Adige PGI

Total time 30 min

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.

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