Tortelli with Speck Alto Adige - recipe

Course: starter
Style: modern
Level of difficulty: medium

Preparation time: 60 min.
Created by: Herbert Hintner

Ingredients
2 people
4 people
8 people

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.

back to the recipes

Ready to try something new?

See more Speck recipes ...

Tagliatelle with original Speck from Alto Adige - recipe

Want to enjoy pasta like in Bella Italia? The easy at-home recipe!

to the recipe

Beef tagliata with Speck Alto Adige PGI, buckwheat, parmesan slivers and crispy sage

Lunch or dinner alike, this Italian classic is always the perfect dish - especially when Speck Alto Adige PGI is the secret ingredient

to the recipe

Risotto with radicchio and Speck Alto Adige PGI - recipe

Mediterranean and Alpine cuisine unite in a single recipe: A different take on risotto!

to the recipe

Speck Alto Adige PGI with rocket and grana cheese - recipe

A light starter you’ll love and so will your guests!

to the recipe

Cream of asparagus, peas, mint and crispy Speck Alto Adige PGI - recipe

Cream of asparagus with a twist! Fresh mint, aromatic Speck Alto Adige and fragrant asparagus – for a dish with the scent of spring.

to the recipe

French toast with smoked mackerel and Speck Alto Adige - recipe

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.

to the recipe

Speck Alto Adige PGI layered pie - recipe

A different take on Millefoglie. Instead of being sweet, this dish is savoury and hearty thanks to the Speck Alto Adige. It’s an especially light recipe that works well as a starter.

to the recipe

Red cabbage-quinoa-roulade with Speck Alto Adige - recipe

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

to the recipe

Speck Alto Adige ravioli filled with cheese on lettuce - recipe

Are you searching for a light, yet tasty starter for your summer party?

to the recipe

Cheese balls with Speck Alto Adige PGI

These creamy, herby appetiser balls disappear in one single bite.

to the recipe