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 ...

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

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

Granola with Speck Alto Adige PGI – Recipe

Fried egg on a dark plate with crunchy granola and slices of Speck Alto Adige PGI, next to rolled speck on a wooden board.

A savoury, crispy granola with Speck Alto Adige PGI, oats, almonds and mild spices.

to the recipe

Mini cupcakes with maple syrup and Speck Alto Adige PGI - recipe

Mini cupcakes with maple syrup and Speck

A dessert with Speck? These unusual cupcakes, garnished with Speck Alto Adige, are delicious and a must-try!

to the recipe

Speck Alto Adige PGI with rocket and grana cheese - recipe

Speck with rucola and grana cheese

A light starter you’ll love and so will your guests!

to the recipe

Risotto with Cod and Speck Alto Adige PGI - recipe

Risotto with cod and speck

A new take on Italian classics: Black risotto, cod and pork rinds combine for a new taste experience.

to the recipe

Burger with Speck Alto Adige PGI, artichoke, parmesan flakes and radicchio recipe

Burgers with Speck Alto Adige PGI, artichoke, mustard mayonnaise, parmesan flakes and radicchio.

Wow-factor guaranteed: A classy burger with Speck Alto Adige PGI, radicchio and flakes of parmesan.

to the recipe

Savoury strudel with Speck Alto Adige and mushrooms – Recipe

Sliced savoury strudel filled with mushrooms, Speck Alto Adige PGI and melted cheese, served on a wooden board with slices of speck on the side.

A strudel with a soft and savoury centre: Speck Alto Adige PGI, sautéed mushrooms and melted cheese wrapped in crispy puff pastry.

to the recipe

Speck Alto Adige PGI carpaccio and boletus mushrooms - recipe

Speck carpaccio and portobello mushrooms

Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.

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