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 ...
Nutritious, tasty and incredibly easy to make: These burgers tick every box and more – try them for yourself!
Crispy galettes with sautéed courgettes and intensely flavoured Speck Alto Adige PGI
A dish often enjoyed on an Alpine tour or as a snack: South Tyrolean Bauerntoast is more than just bread.
Alpine cuisine meets Mediterranean lightness – a harmonious dish with fresh vegetables, turkey and Speck Alto Adige.
You’ve never tried polenta like this before: wrapped in Speck Alto Adige it’s a new-fangled delight ...
A new take on Italian classics: Black risotto, cod and pork rinds combine for a new taste experience.
Give your antipasto even more taste - with Seck Alto Adige PGI and a homemade garlic salsa
These creamy, herby appetiser balls disappear in one single bite.
The seasoning of the Speck Alto Adige PGI, the acidity of the apple and the fresh salad combine to form a potpourri for the senses.
Sweet oven-roasted pears wrapped in Speck Alto Adige PGI, topped with melted gorgonzola, honey and crunchy walnuts.