MENU
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 ...
Instead of buying from the store, make this speciality from Italy yourself! Mhmmm ... it smells so good!
So simple, so delicious: Pep up your risotto with apples, Speck Alto Adige and cheese to give it that certain something!
A dish often enjoyed on an Alpine tour or as a snack: South Tyrolean Bauerntoast is more than just bread.
Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.
Attention pasta lovers: You can’t go wrong with this South Tyrolean carbonara.
Want to enjoy pasta like in Bella Italia? The easy at-home recipe!
Hummus with pumpkin, Speck Alto Adige and croutons for a gourmet starter.
The classic breadsticks revisited: enjoy the special taste of these plaited bread sticks with nuts and Speck Alto Adige.
There’s one thing we’re sure of: Once you’ve tried this cheese fondue, you’ll never eat it without Speck Alto Adige PGI again!
French cheese and Italian artichokes together with Speck Alto Adige PGI and walnuts: An absolute must-taste!
