Speck Alto Adige PGI has a particular taste, intense and flavorsome, not salty, with smoky, grassy and spicy hints as well as touches of aromatic herbs.

INGREDIENTS

• 1/2 lb of pasta dough
• 1 lb of potatoes
• 3/4 lb of Speck Alto Adige PGI
• 1 lb of tomatoes
• 2 oz of onion
• 1 garlic clove
• 5 basil leaves
• 1.5 oz of Parmigiano Reggiano PDO, thinly sliced
• a bunch of parsley

PREPARATION:

Cut the tomatoes and blanch for 2-3 minutes. Chill in ice-water, peel and cut them into cubes. Chop the onion and garlic, sweat them in olive oil and add tomatoes. Simmer for 5 minutes. When done, season to taste with salt, pepper and basil. Filling: Cook the unpeeled tomatoes until soften them. Peel them while still hot, pass through a fine sieve and let cool. Cut a third of the Speck Alto Adige PGI into cubes, mix well with the potatoes and season to taste with salt and pepper. Roll out the pasta dough finely and cut it into 1.5-inch squares. Place some of the filling (a spoonful) onto the square and form it into a Tortellone. 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, chopped parsley and Parmiggiano Reggiano PDO.