Spaghetti with Speck Alto Adige IGP
Much more than just a pasta recipe: savour a “Schüttelbrot (crispy bread) cream” instead of the typical tomato sauce.
Difficulty: Medium
Preparation time: 45 min
Rest time: 180 min
A recipe by: Herbert Hintner
Ingredients
Serves for
2
people
Pasta dough
- 175 Grams wheat flour
- 25 Grams durum wheat flour
- 4 egg yolks
- 0.5 tablespoon olive oil
- 2 Grams salt
Hard bread cream
- 60 Grams Speck Alto Adige PGI
- 250 Grams vegetable stock
- 100 Grams South-Tyrolean hard bread
- 25 Grams chive
- 50 Grams alpine cheese
- 100 Grams sweetheart cabbage
- salt, pepper, olive oil to taste
Spaghetti with Speck Alto Adige IGP
Preparation time 45 min
- 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.
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