MENU
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.
Ready to try something new?
See more Speck recipes ...
This traditional recipe is 100% South Tyrolean: ‘Nocken’ with Speck Alto Adige in meat stock – the perfect warm starter for all ages.
This pizza dough is made in part from peeled potatoes. Learn how such pizza dough from potatoes is made!
Alpine cuisine meets Mediterranean lightness – a harmonious dish with fresh vegetables, turkey and Speck Alto Adige.
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.
Cream of asparagus with a twist! Fresh mint, aromatic Speck Alto Adige and fragrant asparagus – for a dish with the scent of spring.
Can ravioli be a matchmaker? It can be with shrimps and Speck Alto Adige, which is an amazing combo you have to taste for yourself!
Enjoy a taste of Bella Italia with this light everyday dish featuring cherry tomatoes, courgette and Speck Alto Adige.
Something entirely new can result from the melding of Italian traditional dishes and modern South Tyrolean cuisine ...
Radicchio is not only healthy, its a true culinary experience in combination with authentic Speck Alto Adige!
Speck and mascarpone? Does that work? The answer is yes! Try this delicious combo for yourself.
