MENU
200 g Speck Alto Adige PGI 320 g tuna in oil 2 anchovies in oil 180 g cream cheese spread lemon juice to taste
Preparation
Drain the tuna and put it into a blender. Add the spreadable cheese, a few drops of lemon juice and the anchovies in oil, then blend until creamy. Add a few parsley leaves, if you wish.
The tuna sauce is now ready! Arrange the slices of Speck Alto Adige PGI with 4 overlapping slices for each cannolo.
Stuff one end with a couple of spoonfuls of the tuna sauce, roll it up, place on a plate and serve.
The cannoli with tuna sauce will keep for 2-3 days in the fridge.
Ready to try something new?
See more Speck recipes ...
A taste of alpine autumn: baked potatoes filled with chanterelles, apple, fontina cheese and Speck Alto Adige PGI
How about a quick and tasty main course? Try these meat mini-pizzas, topped with diced Speck Alto Adige PGI and fontina cheese.
Instead of buying from the store, make this speciality from Italy yourself! Mhmmm ... it smells so good!
Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.
A starter to whet the appetite: the filling of black grapes, brie, Speck Alto Adige and sage leaves makes this focaccia an irresistible treat.
Homemade pasta dough with leek purée, refined with Speck Alto Adige and oven-fresh tomatoes – Sounds and tastes delicious!
This recipe brings crispy fried Speck Alto Adige PGI and everybody’s favourite spring vegetable together in perfect, mouthwatering harmony.
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.
A riot of scents and aromas for this focaccia with herbs and Speck Alto Adige.
Want to enjoy pasta like in Bella Italia? The easy at-home recipe!