Endives with Speck Alto Adige PGI – recipe

Name: Polenta Crostini mit Südtiroler Speck
Yield: 2 Personen
Cuisine: Südtirol
Ingredients: 500 ml Wasser; etwas Salz; 125 g Maismehl für Polenta; ½ TL Maismehl für Polenta; ½ TL Paprikapulver (edelsüß); ½ TL gehackter Rosmarin; 2-3 EL Samenöl; 12 Scheiben Südtiroler Speck g.g.A.; 75 g Schmelzkäse (optional); etwas Rosmarin

Course: starter
Style: modern
Difficulty: easy

Tim: 45 Min.
Created by: Un pizzico di Viola

Drucken

Ofenpfannkuchen mit Südtiroler Speck g.g.A.

Ingredients
For 2
For 4
For 8

400 g endives
3 anchovy fillets
2 tbsp breadcrumbs
100 g spinach
Speck Alto Adige PGI to taste
capers to taste
garlic to taste

800 g endives
6 anchovy fillets
4 tbsp breadcrumbs
200 g spinach
Speck Alto Adige PGI to taste
capers to taste
garlic to taste

1,6 kg endives
12 anchovy fillets
8 tbsp breadcrumbs
400 g spinach
Speck Alto Adige PGI to taste
capers to taste
garlic to taste

Preparation

Boil the endives whole in salted boiling water for 5 minutes, drain and allow to dry on a cloth.

Fry a chopped onion, the anchovy fillets, garlic in oil for 10 minutes. Add the spinach and continue cooking until all are well done.

Finish with breadcrumbs and capers. Cut the endives in half, hollow out a small cavity in each half with a knife and add the filling. Place in an oven dish and bake at 180° for 15 minutes.

Remove from the oven and finish with a slice of Speck Alto Adige PGI on each half. Top with a few sliced almonds.

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