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 ...

Carpaccio of Speck Alto Adige with figs and mustard dressing – recipe

Carpaccio di Speck Alto Adige IGP con fichi e dressing alla senape

A delight for each and every sense!

to the recipe

Pizza with chive mayonnaise and Speck Alto Adige – recipe

Pizza with chive mayonnaise and Speck Alto Adige PGI

Traditional dough and classy toppings: A flavour-packed springtime pizza with chives, horseradish and Speck Alto Adige PGI.

to the recipe

Pizza with Speck Alto Adige PGI, brie, artichokes and walnuts - recipe

Spätzle noodles with Speck Alto Adige PGI and cheese sauce

French cheese and Italian artichokes together with Speck Alto Adige PGI and walnuts: An absolute must-taste!

to the recipe

Rye crackers with Speck Alto Adige PGI and chia seeds - recipe

Rye crackers with Speck and chia seeds

Nothing beats homemade treats – and these light crackers with Speck Alto Adige are a healthy alternative snack!

to the recipe

Ramen with crispy Speck Alto Adige PGI, eggs and chicken - recipe

Ramen with crispy Speck, soft-boiled eggs and chicken

Japanese cuisine meets Speck Alto Adige PGI. Two contrasting culinary styles brought together with egg and chicken.

to the recipe

Tagliatelle with original Speck from Alto Adige - recipe

Tagliatelle with speck

Want to enjoy pasta like in Bella Italia? The easy at-home recipe!

to the recipe

Plaited breadsticks and Speck Alto Adige PGI - recipe

Plaited breadsticks with spelt and nut flour and Speck Alto Adige

The classic breadsticks revisited: enjoy the special taste of these plaited bread sticks with nuts and Speck Alto Adige.

to the recipe

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.

to the recipe

Savoury tarts with Speck Alto Adige and goat cheese - recipe

Savoury tarts with Speck Alto Adige PGI and goat cheese

Tasty, healthy with Speck ALto Adige PGI and an attractive addition to a beautifully laid table. Can anybody resist them?

to the recipe

Lettuce risotto with scallops and Speck Alto Adige PGI foam - recipe

Scallops with speck foam

Are you looking for a creative and special dish? How about trying our recipe with roasted scallops in bacon foam?

to the recipe