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 ...

Tagliatelle with Speck Alto Adige

Tagliatelle with speck

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

Red wine fettuccine with leek, Graukäse and Speck Alto Adige

Red wine fettuccine with speck

We love to cook with wine. Sometimes we even use it to actually cook. Especially in combination with leek, grey cheese and Speck Alto Adige - what could be better?

Beef tagliata wrapped in Speck Alto Adige and baked potatoes

Beef tagliata wrapped in speck over glazed radicchio and baked potatoes

A recipe for connoisseurs & gourmets and all those aspire to be!

Risotto with radicchio and Speck Alto Adige PGI

Risotto with radicchio and speck

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

Speck Alto Adige PGI carpaccio and boletus mushrooms

Speck carpaccio and portobello mushrooms

Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.

Gnocchetti with Speck Alto Adige

Gnocchetti with speck

You’ll impress even the most die-hard pasta fans with this recipe: Italian gnocchetti harmonises magnificently with Speck Alto Adige & mountain cheese.

Speck-flavoured dumplings with Speck Alto Adige PGI

Speck-flavoured dumplings

An absolute classic of traditional South Tyrolean cuisine: Speck-flavoured dumplings made in South Tyrol! Discover the original recipe!

Carob powder ravioli with potatoes and Speck Alto Adige

Carob powder ravioli with speck

Hearty ravioli made from carob-powder flour (the fruit of the carob tree) and Speck Alto Adige ...

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.

Plaited breadsticks and Speck Alto Adige PGI

Plaited breadsticks with spelt and nut flour and Speck Alto Adige

The classic breadsticks revisited: enjoy the special taste of these plaited bread sticks with nuts and Speck Alto Adige.