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 ...
The classic breadsticks revisited: enjoy the special taste of these plaited bread sticks with nuts and Speck Alto Adige.
A classic revisited: these Hasselback potatoes are a real treat for the eyes and the palate.
Filled Schlutzkrapfen pasta, roasted Speck Alto Adige, and fresh leaf salad: The hearty starter in between meals!
Want to enjoy pasta like in Bella Italia? The easy at-home recipe!
Perfect for a quick snack or an easy meal after work. You can never go wrong with a wrap!
Italian antipasti, ideal for celebrations, as a snack or as a starter. Enjoy our focaccia with Speck Alto Adige ...
A dessert with Speck? These unusual cupcakes, garnished with Speck Alto Adige, are delicious and a must-try!
For lovers of South Tyrol - a salad served in the jar!
Give your antipasto even more taste - with Seck Alto Adige PGI and a homemade garlic salsa
Attention pasta lovers: You can’t go wrong with this South Tyrolean carbonara.
