Spaghettoni with spinach, Speck Alto Adige and pomegranate - recipe

Course: starter
Style: modern
Level of difficulty: medium 
Preparation time: 30 min.
Created by: Stefano Cavada

     

Print  
   Spaghettoni with spinach, walnut crumble, Speck and pomegranate

200 g spaghettoni (thicker spaghetti)
125 g fresh spinach
60 g Speck Alto Adige PGI, cubed
¼ pomegranate
Extra virgin olive oil
for the crumble
25 g chopped walnuts
42.5 g wholemeal flour
22.5 g butter, diced
½ pinch of salt

400 g spaghettoni (thicker spaghetti)
250 g fresh spinach
120 g Speck Alto Adige PGI, cubed
½ pomegranate
Extra virgin olive oil
for the crumble
50 g chopped walnuts
85 g wholemeal flour
45 g butter, diced
1 pinch of salt

800 g spaghettoni (thicker spaghetti)
500 g fresh spinach
240 g Speck Alto Adige PGI, cubed
1 pomegranate
Extra virgin olive oil
for the crumble
100 g chopped walnuts
170 g wholemeal flour
90 g butter, diced
2 pinches of salt

  

Preparation

Preheat oven to 180°C. Prepare the crumble by mixing together the flour, butter, salt and nuts with your fingertips. Crumble the dough onto a baking sheet and bake for 10 minutes. Sauté the spinach and Speck Alto Adige PGI in a pan with a little extra virgin olive oil. Cook the spaghettoni in plenty of salted water. Toss the pasta into the pan with the pomegranate seeds. Serve and sprinkle with the nut crumble.
 
back to the recipes

Ready to try something new?

See more Speck recipes ...

Risotto with radicchio and Speck Alto Adige - recipe

Risotto with radicchio and speck

Mediterranean and Alpine cuisine unite in a single recipe: A different take on risotto with Speck Alto Adige PGI.

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

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

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

Bruschetta with ricotta, Speck Alto Adige PGI and fig jam - recipe

Bruschetta with ricotta, Speck and fig jam

Crispy finger food: this fresh take on bruschetta will be a hit at any party.

to the recipe

Hummus with pumpkin and Speck Alto Adige - recipe

Hummus with pumpkin and Speck with toasted croutons

Hummus with pumpkin, Speck Alto Adige PGI and croutons for a gourmet starter.

to the recipe

Spinach pasta with South Tyrolean pancetta, char and leek - recipe

Spinach pasta with pancetta

A different take on spinach. Try our delicious and healthy pasta recipe with South Tyrolean pancetta and char from the Passeiertal valley.

to the recipe

Barley risotto with Speck Alto Adige, apples and cheese - recipe

Barley risotto with speck, apples and cheese

So simple, so delicious: Pep up your risotto with apples, Speck Alto Adige PGI and cheese to give it that certain something!

to the recipe

Bauerntoast with original Speck Alto Adige - recipe

South Tyrolean Bauerntoast

A dish often enjoyed on an Alpine tour or as a snack: South Tyrolean Bauerntoast is more than just bread.

to the recipe

Creamy broccoli soup with skewers of Speck Alto Adige – recipe

Creamy broccoli soup with skewers of Speck Alto Adige PGI

An irresistible combination: creamy broccoli soup with crispy speck skewers from Speck Alto Adige PGI.

to the recipe