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 ...
Ready for an Italian classic? Don’t miss your chance to try this popular potato recipe with Speck Alto Adige PGI sauce.
Japanese cuisine meets Speck Alto Adige PGI. Two contrasting culinary styles brought together with egg and chicken.
These creamy, herby appetiser balls disappear in one single bite.
Do you have some leftover rocket? Perfect! With this recipe, you can whip up a mouth-watering treat in no time.
Would you like something warm? Here's a creative and delicious dish with Speck Alto Adige PGI that's perfect for the cold season.
A starter to whet the appetite: the filling of black grapes, brie, Speck Alto Adige and sage leaves makes this focaccia an irresistible treat.
A taste of alpine autumn: baked potatoes filled with chanterelles, apple, fontina cheese and Speck Alto Adige PGI
The sweetness of pumpkin and the full-bodied taste of Speck Alto Adige PGI: Lasagne like you’ve never seen before!
A dish often enjoyed on an Alpine tour or as a snack: South Tyrolean Bauerntoast is more than just bread.
You’ve never tried polenta like this before: wrapped in Speck Alto Adige it’s a new-fangled delight ...