MENU
Preparation
Cut the tomatoes side down and blanch the tomatoes for 2-3 minutes, chill tomatoes in ice-water, peel them and cut them into cubes. Chop the onion and garlic, sweat them in olive oil and add tomatoes. Then simmer for 5 minutes and at the end season to taste with salt, pepper and basil. For the filling cook the unpeeled tomatoes until soft. Peel them while still hot, pass through a fine sieve and let cool. Cut 150g Speck Alto Adige PGI into cubes and mix it well with the potatoes, season to taste with salt and pepper. Roll out the pasta dough finely and cut it them into 6 x 6 cm squares. Place some of the filling (a spoonful) onto the square and form it into a Tortelloni. Cook in salted water for approximately 5 minutes. Serving suggestion: Place the tomato sauce in the middle of the plate, add Tortelloni and garnish with the remaining Speck Alto Adige PGI, the chopped parsley and the Parmiggiano Reggiano cheese.
Ready to try something new?
See more Speck recipes ...
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.
A new take on Italian classics: Black risotto, cod and pork rinds combine for a new taste experience.
Homemade pasta dough with leek purée, refined with Speck Alto Adige and oven-fresh tomatoes – Sounds and tastes delicious!
You know crêpes with chocolate sauce, but have you ever tried this incredibly delicious treat with Speck Alto Adige PGI.
An irresistible combination: creamy broccoli soup with crispy speck skewers from Speck Alto Adige PGI.
Keen on a spicy yet simply prepared dish? We’re dishing up Speck Alto Adige and cod.
Traditional Spätzle noodles with succulent Speck Alto Adige PGI, local cheese and a hint of rosemary for that very special taste.
Nutritious, tasty and incredibly easy to make: These burgers tick every box and more – try them for yourself!
These creamy, herby appetiser balls disappear in one single bite.
We love to cook with wine. Sometimes we even use it to actually cook. Especially in combination with leek, grey cheese and Speck Alto Adige - what could be better?