Red wine fettuccine with leek, Graukäse and Speck Alto Adige - recipe

Course: starter
Style: modern
Level of difficulty: medium
Preparation time: 60 min. + 1 hour
Created by: "Südtiroler Gasthaus" Group

     

Print  
   Red wine fettuccine with leek, Graukäse and Speck
For the pasta dough:
100 ml red wine (e.g. Zweigelt)
187 g wheat flour 
62 g semolina 
1,5 eggs
For the sauce:
25 g butter
50 g leek, cut into wide strips
salt 
25 ml white wine 
100 g meat or vegetable stock
50 g Graukäse, cubed
50 g Speck Alto Adige PGI, julienned
Further ingredients:
2-3 slices Speck Alto Adige PGI, thinly sliced
herbs to garnish
For the pasta dough:
200 ml red wine (e.g. Zweigelt) 
375 g wheat flour 
125 g semolina 
3 eggs
For the sauce:
50 g butter 
100 g leek, cut into wide strips
salt
50 ml white wine 
200 g meat or vegetable stock 
100 g Graukäse, cubed 
100 g Speck Alto Adige PGI, julienned
Further ingredients:
5 slices Speck Alto Adige PGI, thinly sliced
herbs to garnish
For the pasta dough:
400 ml red wine (e.g. Zweigelt) 
750 g wheat flour 
250 g semolina 
6 eggs
For the sauce:
100 g butter 
200 g leek, cut into wide strips
salt 
100 ml white wine 
400 g meat or vegetable stock 
200 g Graukäse, cubed 
200 g Speck Alto Adige PGI, julienned
Further ingredients:
10 slices Speck Alto Adige PGI, thinly sliced
herbs to garnish
  

Preparation

For the pasta dough, reduce the red wine by half and let cool. Knead all ingredients to form a smooth dough. Wrap in plastic and let rest 1 hour in the refrigerator. Roll out the dough thinly with a pasta maker and cut into fettuccine. Dry the pasta slightly. For the sauce, melt the butter and quickly sauté the leek in it. Salt and deglaze with the white wine. Reduce slightly and add some meat stock. Cool the pasta in salt water, add to the leek and toss. Add the Speck Alto Adige PGI and cubed Graukäse and melt the cheese to thicken the sauce. Dry the Speck Alto Adige PGI slices in the microwave or in a pan without oil. Arrange the pasta on plates, garnish with Speck Alto Adige PGI chips and herbs.
 
back to the recipes

Ready to try something new?

See more Speck recipes ...

Burger with Speck Alto Adige PGI, artichoke, parmesan flakes and radicchio recipe

Burgers with Speck Alto Adige PGI, artichoke, mustard mayonnaise, parmesan flakes and radicchio.

Wow-factor guaranteed: A classy burger with Speck Alto Adige PGI, radicchio and flakes of parmesan.

to the recipe

Chicken cordon bleu with Speck Alto Adige PGI and mozzarella

Chicken cordon bleu with Speck Alto Adige PGI and mozzarella

A chicken pocket, South Tyrol style: together with Speck Alto Adige PGI and mozzarella: An absolute must-taste!

to the recipe

Red wine fettuccine with leek, Graukäse and Speck Alto Adige - recipe

Red wine fettuccine with speck

We love to cook with wine. Sometimes we even use it to actually cook. Especially in combination with leek, grey cheese and Speck Alto Adige - what could be better?

to the recipe

Roasted King Prawns with Speck Alto Adige and Roveja Peas – recipe

Roasted King Prawns with Speck Alto Adige and Roveja Peas

A refined dish that harmoniously combines prawns, Speck Alto Adige PGI, and Roveja peas.

to the recipe

Potato gnocchi with Speck Alto Adige sauce - recipe

Potato gnocchi with speck

Ready for an Italian classic? Don’t miss your chance to try this popular potato recipe with Speck Alto Adige PGI sauce.

to the recipe

Waffle with horse radish and Speck Alto Adige PGI - recipe

Waffle with horseradish and speck

Yes, we are serious: This recipe features typical waffles like you know from your childhood, yet with a twist ...

to the recipe

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. 

to the recipe

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.

to the recipe

Speck Alto Adige PGI carpaccio and boletus mushrooms - recipe

Speck carpaccio and portobello mushrooms

Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.

to the recipe

South Tyrolean Speck burger - recipe

South Tyrolean speck burger

Save yourself the visit to a fast-food restaurant and create your own “speck”tacular burger! Mhmm ...

to the recipe