Leek pasta with Speck and braised tomatoes
Course:
Starters
Difficulty:
medium
Preparation time:
30 min - 1h
traditional/modern:
modern
cook:
Ingredients for
Pasta dough
50g wheat flour
50g durum wheat flour
2 egg yolks
50g leek purée
olive oil, salt, pepper
Braised tomatoes
20 vine tomatoes
2 garlic cloves
1/2 thyme sprig
1/2 rosemary sprig
3 basil leaves
salt, pepper, olive oil
25g chive
25g Parmiggiano Reggiano cheese
Pasta dough
100g wheat flour
100g durum wheat flour
4 egg yolks
100g 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
50g chive
50g Parmiggiano Reggiano cheese
Pasta dough
200g wheat flour
200g durum wheat flour
8 egg yolks
200g 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
100g chive
100g 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.