Recipe: Tagliatelle with original Speck from Alto Adige

A special pasta recipe

Course: starter
Style: modern
Level of difficulty: easy
Preparation time: 30 min.
Created by: H. Gasteiger, G. Wieser, H. Bachmann

     

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   Tagliatelle with Speck
Sauce:
50 g Speck Alto Adige PGI, rind removed and cut into matchsticks
50 g onion, peeled, quartered and sliced 
25 ml olive oil 
125 g diced tomatoes 
½ bay leaf 
½ dried chilli 
½ clove of garlic, peeled and finely chopped 
½ tbs. chopped parsley
salt and freshly ground pepper
In addition:
160 g fresh tagliatelle (green and white) 
2 sprigs of basil 
2 slices of dried tomatoes
Sauce:
100 g Speck Alto Adige PGI, rind removed and cut into matchsticks 
100 g onion, peeled, quartered and sliced 50 ml olive oil 
250 g diced tomatoes 
1 bay leaf 
1 dried chilli 
1 clove of garlic, peeled and finely chopped 
1 tbs. chopped parsley
salt and freshly ground pepper 
In addition:
320 g fresh tagliatelle (green and white) 
4 sprigs of basil 
4 slices of dried tomatoes
Sauce:
200 g Speck Alto Adige PGI, rind removed and cut into matchsticks 
200 g onion, peeled, quartered and sliced 
100 ml olive oil 
500 g diced tomatoes 
2 bay leafs 
2 dried chillis 
2 cloves of garlic, peeled and finely chopped 
2 tbs. chopped parsley
salt and freshly ground pepper
In addition:
640 g fresh tagliatelle (green and white) 
8 sprigs of basil 
8 slices of dried tomatoes
  

Preparation

Sauce:

Sweat the onion in olive oil, add the original Speck Alto Adige PGI and continue frying. Add the chopped tomato and bay leaf, season with salt, pepper and chilli and reduce for approx. 10 minutes. Just before finishing cooking, add the chopped garlic and parsley.

Completion:

Cook the tagliatelle in abundant salted water until al dente, strain and toss in the sauce. Serve garnished with basil and dried tomato slices. Cooking time - sauce: approx. 5 minutes. Cooking time - pasta: approx. 4 minutes.

You can season the sauce with basil and oregano. Use the sauce with other pasta varieties: Maccheroni, Orecchiette, Bucatini.
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