Spinach pasta with South Tyrolean pancetta, char and leek

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.
 
back to the recipes
startermodernmin60medium

Ready to try something new?

See more Speck recipes ...

Cabbage marinated with crispy Speck Alto Adige PGI

Cabbage marinated with crispy Speck

Hearty traditional fare reimagined: cabbage, crispy Speck Alto Adige and fresh parsley make this a dish to remember.

to the recipe

Spaghetti with Speck Alto Adige

Spaghetti with speck

Much more than just a pasta recipe: Savour a “Schüttelbrot (crispy bread) cream” instead of the typical tomato sauce.

to the recipe

“Hasselback potatoes” with Speck Alto Adige and sour cream

“Hasselback potatoes” with Speck and cream with sour cream and chives

A classic revisited: these Hasselback potatoes are a real treat for the eyes and the palate.

to the recipe

Mozzarella with Speck Alto Adige

Mozzarella with speck

Delicious Italian mozzarella and savoury Speck Alto Adige – a dream combination that harmonises from the start ...

to the recipe

Ravioli with prawns and Speck Alto Adige PGI

Ravioli with prawns and speck

Can ravioli be a matchmaker? It can be with shrimps and Speck Alto Adige, which is an amazing combo you have to taste for yourself!

to the recipe

Carbonara with Speck Alto Adige

South Tyrolean-style carbonara

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

to the recipe

South Tyrolean Bauerntoast with Speck Alto Adige PGI

South Tyrolean Bauerntoast

A dish often enjoyed on an Alpine tour or as a snack: South Tyrolean Bauerntoast is more than just bread.

to the recipe

French toast with smoked mackerel and Speck Alto Adige

French toast with speck

Watch out, it’s about to get creative: Vinschgerl bread French toast with smoked delicacies and, of course, Speck Alto Adige. For brunch or as a starter.

to the recipe

“Schlutzer” refined with Speck Alto Adige PGI over fresh salad

“Schlutzer” refined with speck served over fresh salad

Filled Schlutzkrapfen pasta, roasted Speck Alto Adige, and fresh leaf salad: The hearty starter in between meals!

to the recipe

Mini cupcakes with maple syrup and Speck Alto Adige PGI

Mini cupcakes with maple syrup and Speck

A dessert with Speck? These unusual cupcakes, garnished with Speck Alto Adige, are delicious and a must-try!

to the recipe