MENU
100 g buckwheat Extra virgin olive oil Salt 150 ml water 12 sage leaves 200 ml oil for frying 400 g beef tagliata Pepper 12 thinly cut slices of Speck Alto Adige PGI Parmesan slivers 1 tbsp. balsamic vinegar
preparation
Rinse the buckwheat under running water and toast in a saucepan for 2 minutes. Add the water and salt, bring to the boil and simmer gently for 15 minutes with the lid on the pan. Remove from the heat, add a little extra virgin olive oil and leave to stand for 5 minutes with the lid on.
Heat the frying oil to 180°C in a small saucepan and fry the sage leaves for 20-30 seconds until crispy.
Cook the beef tagliata on a grill or in a very hot non-stick frying pan for 2-3 minutes per side.
Remove from the grill and wrap in tin foil to keep hot.
Place the buckwheat on a serving dish. Remove the tagliata from the tin foil, slice, and lay on top of the buckwheat. Season with a little salt and pepper and arrange the Speck Alto Adige around the edge of the dish. Top with the crispy sage leaves, parmesan slivers and a drizzle of balsamic vinegar.
Ready to try something new?
See more Speck recipes ...
Looking for inspiration? Add a dash of fruit to the grill with Speck Alto Adige PGI and try our tip for hot summer days.
Cream of asparagus with a twist! Fresh mint, aromatic Speck Alto Adige and fragrant asparagus – for a dish with the scent of spring.
This Speck Alto Adige coleslaw goes especially well with Speck-flavoured dumplings, ‘Gröstl’ (a traditional meat and potato dish) or goulash. Red cabbage can be substituted for white cabbage.
Alpine cuisine meets Mediterranean lightness – a harmonious dish with fresh vegetables, turkey and Speck Alto Adige.
Serve Speck Alto Adige PGI together with this mouth-wateringly moreish pear and grape chutney for a South Tyrolean snack with style.
Sweet oven-roasted pears wrapped in Speck Alto Adige PGI, topped with melted gorgonzola, honey and crunchy walnuts.
Are you searching for a light, yet tasty starter for your summer party?
A starter to whet the appetite: the filling of black grapes, brie, Speck Alto Adige and sage leaves makes this focaccia an irresistible treat.
Filled Schlutzkrapfen pasta, roasted Speck Alto Adige PGI, and fresh leaf salad: The hearty starter in between meals.
A feast for the eyes as well as the stomach! This recipe blends a variety of ingredients and colours in an ultra-appetising combination.