Tortelli with Speck Alto Adige

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

     

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   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.
 
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