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Potato Pasta with Cabbage and Speck

Potato Pasta

Peel potatoes, cut in half and cook in salted water for about 20-30 minutes, or steam completely, drain and allow to cool for a moment. Mash on a work surface, spreading the potatoes apart and allow to cool completely. Mix well with eggs, melted lard, salt and nutmeg. Use the flour for kneading.

Form tubes of about 5 cm in length and the thickness of a finger, giving a pointed shape to the ends. Cook the pasta in boiling salted water, bring to the boil again, and douse with cold water. After cooling, drain the pasta.

Val Venosta Cabbage

Sauté the onion and butter briefly in a saucepan, add the speck and garlic and sauté lightly. Add the cabbage, season and ass water. Simmer for about 35-40 minutes over medium heat.

To serve

Pour potato pasta in the cabbage pot, season and serve

Preparation time: 1 hour

Ingredients:

(serves 4)

Potato pasta
500 g potatoes
2 eggs
20 g melted lard
150 g barley flour
Salt, nutmeg
Some flour to shape potato pasta

Val Venosta Cabbage
400 g Val Venosta cabbage
70 g butter
80 g onion, finely chopped
1-2 cloves garlic, crushed
200 g water
1 bay leaf
Salt, white pepper

Source disclosures: "Köstliches aus dem Vinschgau - Der Geschichte der Vinschger Küche auf der Spur" by Erik Platzer, Oskar Asam, Otto Theiner published by Athesia Publisher

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