Spaghettoni with spinach, Speck Alto Adige PGI 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.

 

Ready to try something new?

See more Speck recipes ...

Beetroot Pizza with Speck Alto Adige PGI, apple and Gorgonzola

Beetroot Pizza with Speck Alto Adige PGI, apple and Gorgonzola

This pizza is a sure-fire way to win your guests’ hearts: It looks amazing, and the mild, smoky notes of the Speck Alto Adige PGI are nothing short of a triumph. 

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.

Potatoes with Speck Alto Adige - recipe

Potatoes with speck

Speck Alto Adige and potatoes are an unbeatable tandem. The harmony of a savoury duo that you can taste.

Gentleman’s hash with Speck Alto Adige and beef tenderloin - recipe

Gentleman’s hash with speck

Savoury Speck Alto Adige lends this beef and potato dish an extra special note. Recipe for two, four and eight people.

Potato pizza with Speck Alto Adige PGI - recipe

Potato pizza with speck

This pizza dough is made in part from peeled potatoes. Learn how such pizza dough from potatoes is made!

Spinach dumplings with pumpkin cream and Speck Alto Adige PGI - recipe

Spinach and basil dumplings with pumpkin sauce and crispy Speck

A new interpretation of a traditional dish: spinach dumplings served on a bed of creamed pumpkin.

Spelt and rye focaccia with onion and Speck Alto Adige PGI - recipe

Spelt and rye focaccia with rosemary, thyme, fleur de sel, onion and Speck

A riot of scents and aromas for this focaccia with herbs and Speck Alto Adige.

Cabbage-turnip carpaccio with Speck Alto Adige and parmesan - recipe

Cabbage-turnip carpaccio with speck and parmesan

Easy to digest, simple and delicious: You and your guests will love it!

Chanterelle salad with Speck Alto Adige PGI - recipe

Chanterelle salad with speck

Served along with salad as a cold starter, it goes great with Chanterelle, Portobello mushrooms, or white mushrooms. Enjoy!

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