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

Course: starter
Style: modern
Level of difficulty: medium
Preparation time: 60 min.
Created by: "Südtiroler Gasthaus" Group

     

Print  
  Homemade spinach pasta with pancetta, Val Passiria char and leek



For the pasta dough:
85 g semolina 
120 g wheat flour
50 g cooked spinach, squeezed out and pureed 
1 egg 
½ T olive oil
salt
For the sauce:
½ medium char filet
Olive oil 
6 slices of South Tyrolean pancetta, thinly sliced 
40 g leek, sliced in rings 
20 ml white wine 
100 ml fish or vegetable stock 
20 ml cream
salt, pepper
Further ingredients:
2 slices of South Tyrolean pancetta, fried
For the pasta dough:
160 g semolina 
240 g wheat flour 
100 g cooked spinach, squeezed out and pureed 
2 eggs 
1 T olive oil
salt
For the sauce:
1 medium char filet
Olive oil 
12 slices of South Tyrolean pancetta, thinly sliced 
80 g leek, sliced in rings 
40 ml white wine 
200 ml fish or vegetable stock 
40 ml cream
salt, pepper
Further ingredients:
4 slices of South Tyrolean pancetta, fried
For the pasta dough:
320 g semolina 
480 g wheat flour 
200 g cooked spinach, squeezed out and pureed 
4 eggs 
2 T olive oil
salt
For the sauce:
2 medium char filets
Olive oil 
24 slices of South Tyrolean pancetta, thinly sliced 
160 g leek, sliced in rings 
80 ml white wine 
400 ml fish or vegetable stock 
80 ml cream
salt, pepper
Further ingredients:
8 slices of South Tyrolean pancetta, fried
 

Preparation

For the pasta dough, knead all ingredients into a smooth dough. Wrap in plastic and let rest in the refrigerator for at least 30 minutes. Roll out the dough with a pasta maker and cut into fettuccine. Bone and skin the char and cut into ½ cm cubes. Heat the olive oil in a non-stick pan and fry the South Tyrolean pancetta, leek and char in it. Deglaze with fish stock and reduce slightly. Thicken with cream and salt and pepper to taste. Cook the spinach pasta in boiling salt water for about 2 minutes and drain. Toss the fettuccine in the sauce and arrange on plates. Garnish with South Tyrolean pancetta slices and serve.

Instead of a medium char filet, you can also use the end pieces of 3 char filets.

 

Ready to try something new?

See more Speck recipes ...

Open sandwich with Speck Alto Adige PGI, turkey and lettuce - recipe

Open SLT with Speck, turkey, lettuce and toma-to

Alpine cuisine meets Mediterranean lightness – a harmonious dish with fresh vegetables, turkey and Speck Alto Adige.

Beetroot galette with glazed onions, grapes, goat’s milk cheese and Speck Alto Adige PGI - recipe

Beetroot galette with glazed onions, grapes, goat’s milk cheese and wafer-thin Speck Alto Adige PGI

A feast for the eyes as well as the stomach! This recipe blends a variety of ingredients and colours in an ultra-appetising combination.

Tortelli with Speck Alto Adige - recipe

Tortellini with speck

Instead of buying from the store, make this speciality from Italy yourself! Mhmmm ... it smells so good!

Farmer’s Omelette with Speck Alto Adige - recipe

Farmer’s omelette with speck

Quick and original: It’s a traditional omelette pepped up with Speck Alto Adige PGI! Tastes so good, you’ll have to try it for yourself!

Mascarpone mousse rolled in Speck Alto Adige - recipe

Mascarpone mousse rolled in speck

Speck Alto Adige PGI and mascarpone? Does that work? The answer is yes! Try this delicious combo for yourself.

Beef tagliata wrapped in Speck Alto Adige and baked potatoes - recipe

Beef tagliata wrapped in speck over glazed radicchio and baked potatoes

A recipe with Speck Alto Adige PGI for connoisseurs & gourmets and all those aspire to be.

Pastry whorls with Speck Alto Adige PGI - recipe

Pastry whorls with Speck Alto Adige PGI

These pastry whorls make for a tasty appetiser the ideal finger food for enjoying with an aperitif.

Wraps with Speck Alto Adige PGI

Wraps with Speck Alto Adige PGI

Perfect for a quick snack or an easy meal after work. You can never go wrong with a wrap! 

Fig salad with Speck Alto Adige, hard cheese and balsamic glaze - recipe

Fig salad with Speck, hard cheese and balsamic glaze

Figs meet Speck – the aromas of the fruit and the spicy flavour of the Speck Alto Adige combine to produce a special salad.

Hearty herb zucchini pancakes with Speck Alto Adige - recipe

Hearty herb zucchini pancakes with Speck Alto Adige

Pancakes also taste deliciously salty. Try these hearty pancakes with zucchini and Speck Alto Adige.