Leek pasta with Speck Alto Adige - recipe

Course: starter
Style: modern
Level of difficulty: medium

Preparation time: 60 min. + 2-3 hours
Created by: Herbert Hintner

Ingredients
2 people
4 people
8 people

Pasta dough:
50 g wheat flour
50 g durum wheat flour
2 egg yolks
50 g leek purée
olive oil, salt, pepper
Braised tomatoes:
20 vine tomatoes
2 garlic cloves
½ thyme sprig
½ rosemary sprig
3 basil leaves
salt, pepper, olive oil
25 g chive
25 g Parmiggiano Reggiano cheese

Pasta dough:
100 g wheat flour
100 g durum wheat flour
4 egg yolks
100 g leek purée
olive oil, salt, pepper
Braised tomatoes:
40 vine tomatoes
4 garlic cloves
1 thyme sprig
1 rosemary sprig
5 basil leaves
salt, pepper, olive oil
50 g chive
50 g Parmiggiano Reggiano cheese

Pasta dough:
200 g wheat flour
200 g durum wheat flour
8 egg yolks
200 g leek purée
olive oil, salt, pepper
Braised tomatoes:
80 vine tomatoes
8 garlic cloves
2 thyme sprig
2 rosemary sprig
10 basil leaves
salt, pepper, olive oil
100 g chive
100 g Parmiggiano Reggiano cheese

Preparation

Braised tomatoes:

Cut the tomatoes side down and blanch for three minutes, chill tomatoes in ice water and peel them. Cut the garlic cloves into halves. Then place the tomatoes in a roasting pan, add the other ingredients and mix and stir well. Braise tomatoes in the pre-heated oven at 130° for one hour.

Pasta dough:

For the leek purée boil the green part of the leek in salted water, chill with ice cold water and purée it smoothly. For the pasta dough mix wheat flour and durum wheat flour thoroughly, form a whole in the middle and add egg yolk, salt, olive oil and leek purée. From the inside stir in the flour circularly and knead well for approximately 10 minutes. Let stand for 2-3 hours. Roll out the pasta dough, cut it into ribbon noodles and cook it in salted water for 2-3 minutes. Heat the tomatoes with some oil in a frying pan, add ribbon noodles and garnish with chive, Parmiggiano Reggiano cheese and Speck Alto Adige PGI cubes.

back to the recipes

Ready to try something new?

See more Speck recipes ...

Mascarpone and Speck Alto Adige PGI Mousse with Rosemary Biscuits - recipe

Crunchy meets creamy: Delicious rosemary biscuits with mascarpone mousse and speck

to the recipe

Grilled melons with Speck Alto Adige PGI and rocket pesto - recipe

Looking for inspiration? Add a dash of fruit to the grill and try our tip for hot summer days.

to the recipe

Rye crackers with Speck Alto Adige PGI and chia seeds - recipe

Nothing beats homemade treats – and these light crackers with Speck Alto Adige are a healthy alternative snack!

to the recipe

Prawns wrapped in Speck Alto Adige PGI - recipe

Seafood in Alpine cuisine? In combination with Speck Alto Adige? Trust us, it’s delicious so try it yourself today ...

to the recipe

Tagliatelle with crispy Speck Alto Adige PGI and chestnuts - recipe

A fragrant first course, irresistible for those who love the full taste of chestnuts and Speck Alto Adige IGP.

to the recipe

Speck Alto Adige PGI platter - recipe

Speck platters are to South Tyrol as tea is to England: Speck Alto Adige is a key part of any snack platter served with bread.

to the recipe

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

Crêpes with Speck Alto Adige PGI sauce - recipe

You know crêpes with chocolate sauce, but have you ever tried this incredibly delicious treat ...

to the recipe

Mini cheesecake with savoury parmesan, ricotta and Speck Alto Adige PGI taralli biscuits

Taralli, cheese cream and Speck Alto Adige PGI as you’ve never seen them before: Here’s a triple-layered treat, just for you.

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