Tortelli with Speck Alto Adige - recipe

Course: starter
Style: modern
Level of difficulty: medium

Preparation time: 60 min.
Created by: Herbert Hintner

Ingredients
2 people
4 people
8 people

175 g Speck Alto Adige PGI
125 g pasta dough
200 g potatoes
200 g tomatoes
25 g onion
½ garlic clove
3 basil leave
20 g Parmiggiano Reggiano, thinly sliced
10 g parsley

350 g Speck Alto Adige PGI
250 g pasta dough
400 g potatoes
400 g tomatoes
50 g onion
1 garlic clove
5 basil leave
40 g Parmiggiano Reggiano, thinly sliced
20 g parsley

700 g Speck Alto Adige PGI
500 g pasta dough
800 g potatoes
800 g tomatoes
100 g onion
2 garlic clove
10 basil leave
80 g Parmiggiano Reggiano, thinly sliced
40 g parsley

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.

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