Tortelli with Speck Alto Adige - recipe

Course: starter
Style: modern
Level of difficulty: medium
Preparation time: 60 min.
Created by: Herbert Hintner

     

Print  
  Tortelli with Speck



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.

 

Ready to try something new?

See more Speck recipes ...

Leek risotto with Speck Alto Adige PGI - recipe

Leek risotto with speck

A South Tyrolean recipe that unites the flair of Italian cuisine with home-style German tradition. Discover this delicious risotto recipe with leek!

Cheese fondue with Speck Alto Adige PGI

Cheese fondue with Speck Alto Adige PGI

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!

Tagliatelle with crispy Speck Alto Adige PGI and chestnuts - recipe

Tagliatelle with crispy Speck Alto Adige PGI and chestnuts

A fragrant first course, irresistible for those who love the full taste of chestnuts and Speck Alto Adige IGP.

Salad of cabbage with Speck Alto Adige and Schüttelbrot croutons -recipe

Krautsalat-in-the-jar: salad of white and red cabbage with Speck and schüttelbrot croutons

For lovers of South Tyrol - a salad served in the jar!

French toast with smoked mackerel and Speck Alto Adige - recipe

French toast with speck

Watch out, it’s about to get creative: Vinschgerl bread French toast with smoked delicacies and, of course, Speck Alto Adige. For brunch or as a starter.

Crème brûlée with plum sauce and matchsticks of speck Alto Adige PGI

4.	Crème brûlée with wintry plum sauce and matchsticks of speck Alto Adige PGI

If you like trying out unlikely taste combo, then this one’s for you - a creative recipe that flies in the face of tradition.

Spaghettoni with spinach, Speck Alto Adige PGI and pomegranate - recipe

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.

Meat mini-pizzas with Speck Alto Adige PGI and fontina cheese - recipe

Recipe for meat mini-pizzas with Speck Alto Adige PGI and fontina cheese

How about a quick and tasty main course? Try these meat mini-pizzas, topped with diced Speck Alto Adige PGI and fontina cheese.

Cod in Speck Alto Adige with baked lemon potatoes - recipe

Cod in Speck Alto Adige with baked lemon potatoes

Keen on a spicy yet simply prepared dish? We’re dishing up Speck Alto Adige and cod.

Potatoes with Speck Alto Adige - recipe

Potatoes with speck

Speck Alto Adige and potatoes are an unbeatable tandem. The harmony of a savoury duo that you can taste.