Roughly cut pasta with Speck Alto Adige PGI

Course: starter
Style: modern
Level of difficulty: easy
Preparation time: 60 min. + 1 hour
Created by: H. Gasteiger, G. Wieser, H. Bachmann

     

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  Roughly cut pasta with Speck



Sauce:
50 g Speck Alto Adige PGI, rind removed, cut into strips 
75 g dried chickpeas 
40 g onion, peeled and cut into strips 
40 ml olive oil 
40 ml white wine 
125 ml meat stock or chickpea cooking water 
½ sprig of rosemary 
½ sprig of thyme 
½ bay leaf
¼ clove of garlic, peeled and finely chopped 
salt and freshly ground pepper
In addition:
200 g roughly cut pasta (maltagliati)
bay leaves to garnish
Sauce:
100 g Speck Alto Adige PGI, rind removed, cut into strips 
150 g dried chickpeas 
80 g onion, peeled and cut into strips 
80 ml olive oil 
80 ml white wine 
¼ l meat stock or chickpea cooking water 
1 sprig of rosemary 
1 sprig of thyme 
1 bay leaf 
½ clove of garlic, peeled and finely chopped 
salt and freshly ground pepper
In addition:
400 g roughly cut pasta (maltagliati)
bay leaves to garnish
Sauce: 
200 g Speck Alto Adige PGI, rind removed, cut into strips 
300 g dried chickpeas 
160 g onion, peeled and cut into strips 
160 ml olive oil 
160 ml white wine 
½ l meat stock or chickpea cooking water 
2 sprigs of rosemary 
2 sprigs of thyme 
2 bay leafs 
1 clove of garlic, peeled and finely chopped 
salt and freshly ground pepper
In addition:
800 g roughly cut pasta (maltagliati)
bay leaves to garnish
 

Preparation

Sauce:

Soak the chickpeas in abundant cold water the day before, simmer in salted water for approx. 1 hour. In a large pan, sweat the onion and Speck Alto Adige PGI in olive oil, remove the chickpeas from the cooking water and add. Deglaze with white wine, allow to evaporate, pour in meat stock and simmer slowly for approx. 8 minutes. Just before the end of cooking time, add the herbs (rosemary, thyme, bay leaf) and garlic, season with salt and pepper and set aside.

Pasta:

Cook the maltagliati in abundant salted water until aldente, strain and toss with the sauce, garnish with bay leaves and serve. Cooking time for pasta: approx. 6–8 minutes.

Simmer the chickpeas until they almost disintegrate. You can use this sauce for tagliatelle, pappardelle, open ravioli or as a filling for puff pastry shells and vol-au-vents.

 

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