Spaghetti with Speck
Course:
Starters
Difficulty:
medium
Preparation time:
30 min - 1h
traditional/modern:
modern
cook:
Ingredients for
Pasta dough
175g wheat flour
25g durum wheat flour
4 egg yolks
1/2 tbsp. olive oil
2g salt
Hard bread cream
60 Speck Alto Adige PGI
250g vegetable stock
100g South-Tyrolean hard bread
25g chive
50g alpine cheese
100g sweetheart cabbage
salt, pepper, olive oil
Pasta dough
250g wheat flour
50g durum wheat flour
8 egg yolks
1 tbsp. olive oil
5g salt
Hard bread cream
120 Speck Alto Adige PGI
500g vegetable stock
200g South-Tyrolean hard bread
50g chive
100g alpine cheese
200g sweetheart cabbage
salt, pepper, olive oil
Pasta dough
500g wheat flour
100g durum wheat flour
16 egg yolks
2 tbsp. olive oil
10g salt
Hard bread cream
240 Speck Alto Adige PGI
1000g vegetable stock
400g South-Tyrolean hard bread
100g chive
200g alpine cheese
400g sweetheart cabbage
salt, pepper, olive oil
Preparation
Pasta dough
Thoroughly whisk wheat flour and durum wheat flour, form a hole in the middle and add salt, egg yolks and olive oil. From the inside stir in the flour circularly and knead well for approximately 10 minutes. Leave the dough to rest for 2-3 hours.
Hand bread cream
Bring vegetable stock to the boil, add the hard bread, season with salt and pepper, and then simmer for about 10 minutes and afterwards purée the mixture. Cut the sweet heart cabbage into slices and fry it in olive oil, salt and pepper at a lower heat.
Roll out the pasta dough thinly, place it on a pasta machine and pass it through it. Cook the pasta in salted water for 3-5 minutes, add the cooked Spaghetti to the sweet heart cabbage and at the end toss them altogether.
Serving suggestion
Place the hard bread cream in the middle of the plate, and garnish it with the Speck Alto Adige PGI, chive and alpine cheese.