Spaghetti with Speck Alto Adige - recipe

Course: starter
Style: modern
Level of difficulty: medium
Preparation time: 45 min. + 2-3 hours
Created by: Herbert Hintner

     

Print  
   Spaghetti with Speck
Pasta dough:
175 g wheat flour 
25 g durum wheat flour  
4 egg yolks 
½ tbsp. olive oil 
2 g salt
Hard bread cream:
60 Speck Alto Adige PGI 
250 g vegetable stock 
100 g South-Tyrolean hard bread 
25 g chive
50 g alpine cheese 
100 g sweetheart cabbage
salt, pepper, olive oil
Pasta dough:
250 g wheat flour
50 g durum wheat flour 
8 egg yolks 
1 tbsp. olive oil
5 g salt
Hard bread cream:
120 Speck Alto Adige PGI 
500 g vegetable stock 
200 g South-Tyrolean hard bread
50 g chive 
100 g alpine cheese 
200 g sweetheart cabbage
salt, pepper, olive oil
Pasta dough:
500 g wheat flour 
100 g durum wheat flour  
16 egg yolks  
2 tbsp. olive oil 
10 g salt
Hard bread cream:
240 Speck Alto Adige PGI 
1000 g vegetable stock 
400 g South-Tyrolean hard bread 
100 g chive 
200 g alpine cheese 
400 g sweetheart cabbage
salt, pepper, olive oil
  

Preparation

Pasta dough:

Thoroughly whisk wheat flour and durum wheat flour, form a hole in the middle and add salt, egg yolks and olive oil. From the inside stir in the flour circularly and knead well for approximately 10 minutes. Leave the dough to rest for 2-3 hours.

Hand bread cream:

Bring vegetable stock to the boil, add the hard bread, season with salt and pepper, and then simmer for about 10 minutes and afterwards purée the mixture. Cut the sweet heart cabbage into slices and fry it in olive oil, salt and pepper at a lower heat. Roll out the pasta dough thinly, place it on a pasta machine and pass it through it. Cook the pasta in salted water for 3-5 minutes, add the cooked Spaghetti to the sweet heart cabbage and at the end toss them altogether.

Serving suggestion:

Place the hard bread cream in the middle of the plate, and garnish it with the Speck Alto Adige PGI, chive and alpine cheese.
 
back to the recipes

Ready to try something new?

See more Speck recipes ...

Grilled melons with Speck Alto Adige and rocket pesto - recipe

Grilled melons with Speck Alto Adige PGI and rocket pesto

Looking for inspiration? Add a dash of fruit to the grill with Speck Alto Adige PGI and try our tip for hot summer days.

to the recipe

Spätzle noodles with Speck Alto Adige PGI and cheese sauce - recipe

Spätzle noodles with Speck Alto Adige PGI and cheese sauce

Traditional Spätzle noodles with succulent Speck Alto Adige PGI, local cheese and a hint of rosemary for that very special taste.

to the recipe

Buns with Cheese Béchamel and Speck – recipe

A plate full of delicious fbuns with cheese béchamel and Speck Alto Adige PGI. Picture, Picture

Fluffy buns filled with creamy cheese and Speck Alto Adige PGI

to the recipe

“Schlutzer” refined with Speck Alto Adige over fresh salad - recipe

“Schlutzer” refined with speck served over fresh salad

Filled Schlutzkrapfen pasta, roasted Speck Alto Adige PGI, and fresh leaf salad: The hearty starter in between meals.

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

Polenta chips with Speck Alto Adige PGI and aioli salsa

Polenta chips with Speck Alto Adige PGI and aioli salsa

Give your antipasto even more taste - with Seck Alto Adige PGI and a homemade garlic salsa 

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

Spaghettoni with spinach, Speck Alto Adige and pomegranate - recipe

Spaghettoni with spinach, walnut crumble, Speck and pomegranate

For pasta lovers: the crispiness of the crumble, the spicy aromas of Speck Alto Adige PGI and the freshness of the pomegranate are sure to win you over.

to the recipe

Baked Potatoes with Speck Alto Adige and Chanterelles – Recipe

A baked potato filled with Speck Alto Adige PGI, chanterelles, apple, Fontina and sour cream on a plate. Around it, the ingredients and a baking tray with more potatoes.

A taste of alpine autumn: baked potatoes filled with chanterelles, apple, fontina cheese 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