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Main course.

Schüttelbrot bagatelle with pear, Camembert and fried Speck Alto Adige

Time to prepare: 1 h
4 servings
A recipe by Annalena Ganner


4 servings

    Ingredients for the pasta:

    • 400 g durum wheat
    • 80 g Schüttelbrot crispbread with the South Tyrolean seal of quality
    • 3 eggs with the South Tyrolean seal of quality
    • salt
    • water
    • olive oil

    Ingredients for the sauce:

    • 80 g Camembert Edelweiss Bio with the South Tyrolean seal of quality
    • 200 ml cream with the South Tyrolean seal of quality
    • 8 slices Speck Alto Adige PGI
    • 4 tbsp peeled pear
    • some lemon water
    • a pinch of nutmeg
    • pepper
    • salt


Time to prepare: 1 h

Break the Schüttelbrot into small chunks and process them into flour with a stand mixer or handheld blender.

Pile the durum wheat on your work surface. Dig a hole into the middle. Put the Schüttelbrot, salt, a splash of olive oil and the eggs into the hole. Add a splash of water. Mix and knead into a smooth, supple dough. Leave the dough to rest in the fridge for 15 minutes.

Briefly knead the dough again. Tear the dough into pieces, flatten them with your hand and put the dough through the smooth side of your pasta machine a few times. Keep flouring the dough pieces. The dough is thin enough when it is nearly see-through. Put the dough through the bagatelle attachment. On your work surface, flour the bagatelle so that they do not stick to each other.

Cut the speck into thin sticks and briefly fry them in hot oil. Set the speck aside. In the same frying pan, add the cream and bring it to a boil with salt, pepper and a dash of nutmeg. Dice the Camembert and add it to the cream.

Cut the peeled pear into small cubes and put them in cold lemon water to prevent browning.

Bring a large stockpot of water to a boil. Salt. Briefly boil the pasta until it floats on the top (2–3 minutes).

Drain the pasta, then toss them in the cheese and cream sauce. Serve with the fried speck and the pear.

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