Tagliatelle with Speck 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

     

Print  
  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 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.

Ready to try something new?

See more Speck recipes ...

Open sandwich with Speck Alto Adige PGI, turkey and lettuce

Open SLT with Speck, turkey, lettuce and toma-to

Alpine cuisine meets Mediterranean lightness – a harmonious dish with fresh vegetables, turkey and Speck Alto Adige.

Cabbage-turnip carpaccio with Speck Alto Adige and parmesan

Cabbage-turnip carpaccio with speck and parmesan

Easy to digest, simple and delicious: You and your guests will love it!

Pasta rice with Speck Alto Adige

Pasta rice with speck

A fancy pasta recipe dreamed up in South Tyrol: Pasta rice with leek and Speck Alto Adige. Click here for the recipe ...

Polenta wrapped in Speck Alto Adige served over peperonata

Polenta wrapped in speck and served over peperonata

You’ve never tried polenta like this before: wrapped in Speck Alto Adige it’s a new-fangled delight ...

Prawns wrapped in Speck Alto Adige PGI

Prawns wrapped in speck

Seafood in Alpine cuisine? In combination with Speck Alto Adige? Trust us, it’s delicious so try it yourself today ...

Rocket, Granny Smith apple and Speck Alto Adige PGI

Rocket, Granny Smith apple, Speck and Parmesan salad

The seasoning of the Speck Alto Adige, the acidity of the apple and the fresh salad combine to form a potpourri for the senses.

Spaghettoni with spinach, Speck Alto Adige PGI and pomegranate

Spaghettoni with spinach, walnut crumble, Speck and pomegranate

For pasta lovers: the crispiness of the crumble, the spicy aromas of Speck Alto Adige and the freshness of the pomegranate are sure to win you over.

Onion quiche with Speck Alto Adige PGI

Speck onion quiche

Those who like hearty meals should try out South Tyrolean “Quiche Lorraine.”

Carob powder ravioli with potatoes and Speck Alto Adige

Carob powder ravioli with speck

Hearty ravioli made from carob-powder flour (the fruit of the carob tree) and Speck Alto Adige ...

Speck Alto Adige ravioli filled with cheese on lettuce

Speck ravioli with cream cheese

Are you searching for a light, yet tasty starter for your summer party?