Tortelli with Speck Alto Adige PGI
Delicate tortelli with South Tyrolean Speck PGI and tomatoes – a refined dish combining Alpine tradition with Mediterranean flavours.
Difficulty: Medium
Preparation time: 60 min
A recipe by: Herbert Hintner
Ingredients
Serves for
4
people
Ingredients
- 350 gram Speck Alto Adige PGI
- 250 gram pasta dough
- 400 gram potatoes
- 400 gram tomatoes
- 50 gram onion
- 1 garlic clove
- 5 basil leave
- 40 gram Parmiggiano Reggiano, thinly sliced
- 20 gram parsley
Tortelli with Speck Alto Adige PGI
Preparation time 60 min
- 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.