MENU
Preparation
Cut the tomatoes side down and blanch the tomatoes for 2-3 minutes, chill tomatoes in ice-water, peel them and cut them into cubes. Chop the onion and garlic, sweat them in olive oil and add tomatoes. Then simmer for 5 minutes and at the end season to taste with salt, pepper and basil. For the filling cook the unpeeled tomatoes until soft. Peel them while still hot, pass through a fine sieve and let cool. Cut 150g Speck Alto Adige PGI into cubes and mix it well with the potatoes, season to taste with salt and pepper. Roll out the pasta dough finely and cut it them into 6 x 6 cm squares. Place some of the filling (a spoonful) onto the square and form it into a Tortelloni. Cook in salted water for approximately 5 minutes. Serving suggestion: Place the tomato sauce in the middle of the plate, add Tortelloni and garnish with the remaining Speck Alto Adige PGI, the chopped parsley and the Parmiggiano Reggiano cheese.
Ready to try something new?
See more Speck recipes ...
A classic revisited: these Hasselback potatoes are a real treat for the eyes and the palate.
A refined dish that harmoniously combines prawns, Speck Alto Adige PGI, and Roveja peas.
A taste of alpine autumn: baked potatoes filled with chanterelles, apple, fontina cheese and Speck Alto Adige PGI
Speck Alto Adige PGI and mascarpone? Does that work? The answer is yes! Try this delicious combo for yourself.
A dish often enjoyed on an Alpine tour or as a snack: South Tyrolean Bauerntoast is more than just bread.
Instead of buying from the store, make this speciality from Italy yourself! Mhmmm ... it smells so good!
There’s one thing we’re sure of: Once you’ve tried this cheese fondue, you’ll never eat it without Speck Alto Adige PGI again!
A different take on spinach. Try our delicious and healthy pasta recipe with South Tyrolean pancetta and char from the Passeiertal valley.
An irresistible combination: creamy broccoli soup with crispy speck skewers from Speck Alto Adige PGI.
Anyone can make a fried egg. But what about a poached egg instead? Jazzed up with cauliflower cream and roasted Speck Alto Adige!