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 ...
This energy-boosting blend of avocado, chicken and quinoa is the perfect meal for sports freaks and fitness fanatics.
A new take on Italian classics: Black risotto, cod and pork rinds combine for a new taste experience.
Speck platters are to South Tyrol as tea is to England: Speck Alto Adige is a key part of any snack platter served with bread.
Those who like hearty meals should try out South Tyrolean “Quiche Lorraine.”
Italian antipasti, ideal for celebrations, as a snack or as a starter. Enjoy our focaccia with Speck Alto Adige ...
Speck as a mousse - this you have to try! Served with typical South Tyrolean bread like e.g. Vinschgau Breatln.
So simple, so delicious: Pep up your risotto with apples, Speck Alto Adige PGI and cheese to give it that certain something!
These creamy, herby appetiser balls disappear in one single bite.
Traditional bread filled with Speck Alto Adige PGI: Love at first bite!
Ready for an Italian classic? Don’t miss your chance to try this popular potato recipe with Speck Alto Adige PGI sauce.