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

     

Print  
  Leek pasta with Speck



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.

 

Ready to try something new?

See more Speck recipes ...

Gnocchetti with Speck Alto Adige - recipe

Gnocchetti with speck

You’ll impress even the most die-hard pasta fans with this recipe: Italian gnocchetti harmonises magnificently with Speck Alto Adige & mountain cheese.

Mini cupcakes with maple syrup and Speck Alto Adige PGI - recipe

Mini cupcakes with maple syrup and Speck

A dessert with Speck? These unusual cupcakes, garnished with Speck Alto Adige, are delicious and a must-try!

Salad of cabbage with Speck Alto Adige and Schüttelbrot croutons -recipe

Krautsalat-in-the-jar: salad of white and red cabbage with Speck and schüttelbrot croutons

For lovers of South Tyrol - a salad served with Speck Alto Adige PGI in the jar.

Gourmet panino with apple, Speck Alto Adige PGI, balsamic glaze and robiola cheese

Gourmet panino with apple, Speck Alto Adige PGI, balsamic glaze, mustard seeds and robiola cheese

A panino that brings all the traditional flavours of South Tyrol together. A true treat for the tastebuds.  

Burgers with Speck Alto Adige PGI

Burgers with Speck Alto Adige PGI

Nutritious, tasty and incredibly easy to make: These burgers tick every box and more – try them for yourself!

South Tyrolean charcuterie board with pears, grapes, chutney and Speck Alto Adige PGI

South Tyrolean charcuterie board with pears, grapes, chutney and Speck Alto Adige PGI

Serve Speck Alto Adige PGI together with this mouth-wateringly moreish pear and grape chutney for a South Tyrolean snack with style. 

Flammkuchen with Speck Alto Adige PGI, onion, and cheese fondue: a crispy, yeast-free flatbread

Yeast-free and irresistibly crispy: This mouthwatering dish will have the whole family flocking to the table.

Yeast-free and irresistibly crispy: This mouthwatering dish will have the whole family flocking to the table. 

Potato pizza with Speck Alto Adige - recipe

Potato pizza with speck

This pizza dough is made in part from peeled potatoes. Learn how such pizza dough from potatoes is made with Speck Alto Adige PGI.

Cream of asparagus, peas, mint and crispy Speck Alto Adige PGI - recipe

Cream of asparagus, peas, mint and crispy Speck

Cream of asparagus with a twist! Fresh mint, aromatic Speck Alto Adige and fragrant asparagus – for a dish with the scent of spring.

Crème brûlée with plum sauce and matchsticks of speck Alto Adige PGI

4.	Crème brûlée with wintry plum sauce and matchsticks of speck Alto Adige PGI

If you like trying out unlikely taste combo, then this one’s for you - a creative recipe that flies in the face of tradition.