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Spinach pasta with South Tyrolean pancetta, char and leek

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

Difficoltà: Medio

Tempo di preparazione: 60 min

Una ricetta di: Gruppe „Südtiroler Gasthaus“

Ingredienti

Porzione per

2

people

For the pasta dough

  • 85 gram semolina
  • 120 gram wheat flour
  • 50 gram spinach (cooked, squeezed out and pureed)
  • 1 egg
  • 0.5 cucchiaioolive oil
  • salt a piacere

For the sauce

  • 0.5 medium char filet
  • olive oil a piacere
  • 6 slice South Tyrolean pancetta (thinly sliced)
  • 40 gram leek (sliced in rings)
  • 20 ml white wine
  • 100 ml fish or vegetable stock
  • 20 ml cream
  • salt, pepper a piacere

Further ingredients

  • 2 slice South Tyrolean pancetta (fried)

Spinach pasta with South Tyrolean pancetta, char and leek

Tempo di preparazione 60 min

  1. 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.
  2. Tip: Instead of a medium char filet, you can also use the end pieces of 3 char filets.