Tortelli with Speck Alto Adige

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 ...

Red cabbage-quinoa-roulade with Speck Alto Adige

Red cabbage-quinoa-roulade with Speck Alto Adige

A traditional recipe with a modern twist. Featuring quinoa, mild red cabbage and of course our Speck Alto Adige.

Speck Alto Adige PGI with horseradish mousse

Speck with horseradish mousse

The best way to enjoy horseradish? With this recipe of course! And of course Speck Alto Adige plays a important role.

Flat bread with Speck Alto Adige, brie, red grapes and crispy sage

Flat bread with Speck, brie, red grapes and crispy sage

A starter to whet the appetite: the filling of black grapes, brie, Speck Alto Adige and sage leaves makes this focaccia an irresistible treat.

Potato pizza with Speck Alto Adige PGI

Potato pizza with speck

This pizza dough is made in part from peeled potatoes. Learn how such pizza dough from potatoes is made!

Hummus with pumpkin and Speck Alto Adige PGI

Hummus with pumpkin and Speck with toasted croutons

Hummus with pumpkin, Speck Alto Adige and croutons for a gourmet starter.

Focaccia with Speck Alto Adige

Speck focaccia

Italian antipasti, ideal for celebrations, as a snack or as a starter. Enjoy our focaccia with Speck Alto Adige ...

Roughly cut pasta with Speck Alto Adige PGI

Roughly cut pasta with speck

Hungry for pasta? This recipe is a somewhat original take on pasta ...

Ravioli with prawns and Speck Alto Adige PGI

Ravioli with prawns and speck

Can ravioli be a matchmaker? It can be with shrimps and Speck Alto Adige, which is an amazing combo you have to taste for yourself!

Rocket, Granny Smith apple and Speck Alto Adige PGI

Rocket, Granny Smith apple, Speck and Parmesan salad

The seasoning of the Speck Alto Adige, the acidity of the apple and the fresh salad combine to form a potpourri for the senses.

Leek risotto with Speck Alto Adige PGI

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!