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.

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