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

Homemade spinach pasta with pancetta, Val Passiria char and leek

Ingredients
2 people
4 people
8 people

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.

back to the recipes

Ready to try something new?

See more Speck recipes ...

Crêpes with Speck Alto Adige sauce - recipe

You know crêpes with chocolate sauce, but have you ever tried this incredibly delicious treat with Speck Alto Adige PGI.

to the recipe

Pizza with Speck Alto Adige PGI, brie, artichokes and walnuts - recipe

Spätzle noodles with Speck Alto Adige PGI and cheese sauce

French cheese and Italian artichokes together with Speck Alto Adige PGI and walnuts: An absolute must-taste!

to the recipe

Pork fillet with mustard wrapped in Speck Alto Adige – recipe

Pork fillet with mustard wrapped in Speck Alto Adige PGI

A simple dish with bold flavour

to the recipe

South Tyrolean Speck burger - recipe

Save yourself the visit to a fast-food restaurant and create your own “speck”tacular burger! Mhmm ...

to the recipe

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.

to the recipe

Carbonara with Speck Alto Adige - recipe

Attention pasta lovers: You can’t go wrong with this South Tyrolean carbonara with Speck Alto Adige PGI.

to the recipe

Fagottini – parcels made with Speck Alto Adige – recipe

Recipe for fagottini – parcels made with Speck Alto Adige PGI

Elegant and tasty, ideal as appetisers or as a simple and balanced main course with Speck Alto Adige PGI.

to the recipe

Ramen with crispy Speck Alto Adige PGI, eggs and chicken - recipe

Ramen with crispy Speck, soft-boiled eggs and chicken

Japanese cuisine meets Speck Alto Adige PGI. Two contrasting culinary styles brought together with egg and chicken.

to the recipe

Spaghettoni with spinach, Speck Alto Adige and pomegranate - recipe

Spaghettoni with spinach, walnut crumble, Speck and pomegranate

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.

to the recipe

Lentil Cappuccino with Speck Alto Adige - recipe

Lentil Cappuccino with Speck Alto Adige PGI

Would you like something warm? Here's a creative and delicious dish with Speck Alto Adige PGI that's perfect for the cold season.

to the recipe