MENU
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.
Ready to try something new?
See more Speck recipes ...
Hearty traditional fare reimagined: cabbage, crispy Speck Alto Adige and fresh parsley make this a dish to remember.
Looking for inspiration? Add a dash of fruit to the grill and try our tip for hot summer days.
Here’s one for all of you who want to treat yourselves to a très exclusive Sunday brunch. Manna from heaven, so to speak...
This traditional recipe is 100% South Tyrolean: ‘Nocken’ with Speck Alto Adige in meat stock – the perfect warm starter for all ages.
Speck Alto Adige and potatoes are an unbeatable tandem. The harmony of a savoury duo that you can taste.
Attention pasta lovers: You can’t go wrong with this South Tyrolean carbonara.
You know crêpes with chocolate sauce, but have you ever tried this incredibly delicious treat ...
Absolutely fabulous! Your favourite pasta dish is a guaranteed success with this recipe. Fast and simple.
Perfect for a quick snack or an easy meal after work. You can never go wrong with a wrap!
Savoury-smoked Speck Alto Adige unites with fine Italian polenta – traditional and simple, but unbelievably delicious!