MENU
Preparation
Cut the onion into fine cubes and sauté in olive oil. Add the pearl barley and sauté for a short time. Next, pour in white wine and then repeatedly add in soup stock until the barley is al dente (approx. 40 min). Slice the Speck Alto Adige PGI into thin slices and cook. Just before the barley is cooked, fold in the Speck Alto Adige PGI and cook along with the barley. Brown the apple in butter and add to the barley. Season with salt and pepper and add in some chives. Prepare the barley in a deep plate and add in slices of Speck Alto Adige PGI and garnish with finely grated cheese.
Ready to try something new?
See more Speck recipes ...
This delicious baked dish combines delicate crepes, flavorful asparagus, and savory Speck Alto Adige PGI.
A strudel with a soft and savoury centre: Speck Alto Adige PGI, sautéed mushrooms and melted cheese wrapped in crispy puff pastry.
A new take on Italian classics: Black risotto, cod and pork rinds combine for a new taste experience.
Anyone can make a fried egg. But what about a poached egg instead? Jazzed up with cauliflower cream and roasted Speck Alto Adige!
Quick and original: It’s a traditional omelette pepped up with Speck Alto Adige PGI! Tastes so good, you’ll have to try it for yourself!
Watch out, it’s about to get creative: Vinschgerl bread French toast with smoked delicacies and, of course, Speck Alto Adige PGI. For brunch or as a starter.
Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.
Cream of asparagus with a twist! Fresh mint, aromatic Speck Alto Adige and fragrant asparagus – for a dish with the scent of spring.
Homemade pasta dough with leek purée, refined with Speck Alto Adige and oven-fresh tomatoes – Sounds and tastes delicious!
Filled Schlutzkrapfen pasta, roasted Speck Alto Adige PGI, and fresh leaf salad: The hearty starter in between meals.