MENU
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 ...
A feast for the eyes as well as the stomach! This recipe blends a variety of ingredients and colours in an ultra-appetising combination.
Quick and original: It’s a traditional omelette pepped up with Speck Alto Adige! Tastes so good, you’ll have to try it for yourself!
Seafood in Alpine cuisine? In combination with Speck Alto Adige? Trust us, it’s delicious so try it yourself today ...
Hearty traditional fare reimagined: cabbage, crispy Speck Alto Adige and fresh parsley make this a dish to remember.
This energy-boosting blend of avocado, chicken and quinoa is the perfect meal for sports freaks and fitness fanatics.
A fragrant first course, irresistible for those who love the full taste of chestnuts and Speck Alto Adige IGP.
A different take on Millefoglie. Instead of being sweet, this dish is savoury and hearty thanks to the Speck Alto Adige. It’s an especially light recipe that works well as a starter.
Do you have some leftover rocket? Perfect! With this recipe, you can whip up a mouth-watering treat in no time.
This traditional recipe is 100% South Tyrolean: ‘Nocken’ with Speck Alto Adige in meat stock – the perfect warm starter for all ages.
Looking for a tasty alternative to the usual salad? Try this colourful and irresistible recipe!