MENU
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 ...
Instead of buying from the store, make this speciality from Italy yourself! Mhmmm ... it smells so good!
Here’s one for all of you who want to treat yourselves to a très exclusive Sunday brunch. Manna from heaven, so to speak...
Savoury-smoked Speck Alto Adige unites with fine Italian polenta – traditional and simple, but unbelievably delicious!
Do you love pizza? Then try this recipe for calzoni with speck Alto Adige PGI to experience a sensational explosion of tastes!
Delicious Italian mozzarella and savoury Speck Alto Adige pGI – a dream combination that harmonises from the start.
Would you like something warm? Here's a creative and delicious dish with Speck Alto Adige PGI that's perfect for the cold season.
If you like trying out unlikely taste combo, then this one’s for you - a creative recipe that flies in the face of tradition.
A refined dish that harmoniously combines prawns, Speck Alto Adige PGI, and Roveja peas.
For pasta lovers: the crispiness of the crumble, the spicy aromas of Speck Alto Adige PGI and the freshness of the pomegranate are sure to win you over.
Tender pork fillet wrapped in Speck Alto Adige PGI with smooth pea cream and rich seasoning