This Italian recipes is basically made with ingredient more suitable for autumn period, indeed in order to prepare it we need flour of chestnut, leek and speck but it’s one of the autumnal recipes that I also like to prepare for a summer fresh dinner because its taste is fresh and it is note an heavy meal. To obtain a delicious result you can use a typical Italian speck in particular that one coming from Trentino or Alto Adige in the northern part of Italy. It’s a delicious recipe that takes you only half an hour to prepare even if you have to make the pasta, that I called quadretti because it has the shape of small squares, by your hands. To prepare “quadretti” you have just to mix the flour, the chestnut’s flour, eggs and salt until you obtain an homogeneous dough, roll out the dough and cut in small squares: this take only 10 minutes. After this let the salted water boil and prepare the dressing: this will take other 10-15 minutes. The “quadretti” pasta need only few minutes to be cooked and recipe is ready.
INGREDIENTS (for 2 people):
2 Eggs
150g or 1 cup of Flour
150g or 1 cup of Chestnut Flour
1 Leek
50 g of half cup Speck in cubes
Extravirgin olive oil
Black Pepper
Salt
PREPARATION TIME: 15 minutes
COOKING TIME: 15 minutes
WINE: Trentino Sauvignon (White Wine)
PREPARATION
Mix in a bowl the flour, the chestnut flour, the eggs and a little bit of salt.
Mix all the ingredients in order to obtain homogeneous dough. Let the dough stand for 10 minutes. Let the salted water boil for pasta. In the meantime start preparing the dressing: place the extra virgin olive oil in a pan, clean and wash the leek, cut it in thin slices, add it to the pan and let it brown
then add the cubes of speck and let it cook for about 5-8 minutes. Sprinkle with salt and pepper.
Put a lot of flour on a table in order to not let the pastry attached to the surface. With the help of a rolling pin roll out the dough to obtain a thin square pastry like this shown in the picture below
and cut it in irregular square pieces.
When the water boils, add the pasta and after some minutes when it rise on the surface it is ready.
Drain the pasta, add it to the pan where is the dressing,
mix all together and serve hot.
BUON APPETITO!
INGREDIENTS (for 2 people):
2 Eggs
150g or 1 cup of Flour
150g or 1 cup of Chestnut Flour
1 Leek
50 g of half cup Speck in cubes
Extravirgin olive oil
Black Pepper
Salt
PREPARATION TIME: 15 minutes
COOKING TIME: 15 minutes
WINE: Trentino Sauvignon (White Wine)
PREPARATION
Mix in a bowl the flour, the chestnut flour, the eggs and a little bit of salt.
Mix all the ingredients in order to obtain homogeneous dough. Let the dough stand for 10 minutes. Let the salted water boil for pasta. In the meantime start preparing the dressing: place the extra virgin olive oil in a pan, clean and wash the leek, cut it in thin slices, add it to the pan and let it brown
then add the cubes of speck and let it cook for about 5-8 minutes. Sprinkle with salt and pepper.
Put a lot of flour on a table in order to not let the pastry attached to the surface. With the help of a rolling pin roll out the dough to obtain a thin square pastry like this shown in the picture below
and cut it in irregular square pieces.
When the water boils, add the pasta and after some minutes when it rise on the surface it is ready.
Drain the pasta, add it to the pan where is the dressing,
mix all together and serve hot.
BUON APPETITO!
2 comments:
Your pasta sounds great. I love speck...sort of hard to find here though.
Hi! Did you cook quadretti with speck and leek? How it was? I just came back from holidays that I spent in Trentino, the region of speck and here the speck is most delicious ever. Where do you come from?bye
Post a Comment