Pasta rice with Speck Alto Adige

Course: starter
Style: modern
Level of difficulty: easy
Preparation time: 30 min.
Created by: Herbert Hintner

     

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  Pasta rice with Speck



100 g Speck Alto Adige PGI 
175 g pasta rice 
25 g onion 
½ l vegetable stock
salt, pepper, olive oil
50 g leek 
60 g butter sauce
200 g Speck Alto Adige PGI 
350 g pasta rice
50 g onion 
1 l vegetable stock
salt, pepper, olive oil 
100 g leek 
120 g butter sauce
400 g Speck Alto Adige PGI 
700 g pasta rice 
100 g onion  
2 l vegetable stock
salt, pepper, olive oil 
200 g leek 
240 g butter sauce
 

Preparation

Chop onion, sweat in oil, add pasta rice and add enough vegetable stock to cover the rice. The pasta rice is cooked in the same way as risotto. The cooking time is 8 minutes. Afterwards cut Speck Alto Adige PGI and leek into cubes, sweat them for approximately 1 minute in olive oil.

Serving suggestion:

Place the pasta rice with the help of a metal ring, put the Speck-leek-vegetable on top and garnish it with the butter sauce to taste.

 

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Avocado, chicken breast, Speck Alto Adige PGI and quinoa bowl

Couper les tomates en deux et les disposer sur une plaque, côté coupé vers le haut. Saupoudrer d’une pincée de sucre, de sel, d’origan et d’un filet d’huile.  Enfourner à chaleur tournante à 200 °C pendant 40 minutes.   Pendant ce temps, cuire le quinoa selon les indications sur l’emballage.  Cuire les escalopes de blanc de poulet et les couper en lamelles. Couper le Speck Alto Adige IGP en allumettes.  Couper les avocats en deux, retirer le noyau et la peau et les couper en fines lamelles.   Assaisonner le quinoa avec du sel, du poivre et de l’huile d’olive vierge extra et le servir dans quatre bols. Pour finir, ajouter dans chaque bol les tomates confites, les allumettes de speck, les escalopes de poulet et l’avocat.

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