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.
 
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