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 ...
Radicchio is not only healthy, its a true culinary experience in combination with authentic Speck Alto Adige!
Tasty, healthy and an attractive addition to a beautifully laid table. Can anybody resist them? The bets are on!
A fragrant first course, irresistible for those who love the full taste of chestnuts and Speck Alto Adige IGP.
Watch out, it’s about to get creative: Vinschgerl bread French toast with smoked delicacies and, of course, Speck Alto Adige. For brunch or as a starter.
Anyone can make a fried egg. But what about a poached egg instead? Jazzed up with cauliflower cream and roasted Speck Alto Adige!
Elegant and tasty, ideal as appetisers or as a simple and balanced main course.
Savoury Speck Alto Adige lends this beef and potato dish an extra special note. Recipe for two, four and eight people.
Attention pasta lovers: You can’t go wrong with this South Tyrolean carbonara.
Seafood in Alpine cuisine? In combination with Speck Alto Adige? Trust us, it’s delicious so try it yourself today ...
Speck Alto Adige and potatoes are an unbeatable tandem. The harmony of a savoury duo that you can taste.