MENU
125 g Manitoba flour 75 ml warm water ½ teaspoon sugar ¼ teaspoon yeast ¼ teaspoon salt 6 thin slices of Speck Alto Adige PGI 10 red grapes 35 g brie A handful of sage leaves
250 g Manitoba flour 150 ml warm water 1 teaspoon sugar ½ teaspoon yeast ½ teaspoon salt 12 thin slices of Speck Alto Adige PGI 20 red grapes 70 g brie A handful of sage leaves
500 g Manitoba flour 300 ml warm water 2 teaspoons sugar 1 teaspoon yeast 1 teaspoon salt 24 thin slices of Speck Alto Adige PGI 40 red grapes 140 g brie A handful of sage leaves
Preparation
Mix together the Manitoba flour, water, sugar, salt and yeast. Allow to stand and let rise for 1 hour. Preheat oven to 220°C. Roll out the dough into a large rectangle. Add the grapes, halved and seeded, then the brie cut into small pieces and bake until the mixture is well cooked. Take the flat bread out of the oven, add the Speck Alto Adige PGI slices and sprinkle with the sage leaves.
Ready to try something new?
See more Speck recipes ...
Hummus with pumpkin, Speck Alto Adige PGI and croutons for a gourmet starter.
Do you have some leftover rocket? Perfect! With this recipe, you can whip up a mouth-watering treat in no time.
Serve Speck Alto Adige PGI together with this mouth-wateringly moreish pear and grape chutney for a South Tyrolean snack with style.
A South Tyrolean recipe with Speck Alto Adige PGI that unites the flair of Italian cuisine with home-style German tradition.
South Tyrol on your plate! How about a traditional dish consisting of potato ‘rösti’ with Speck Alto Adige? Check out the recipe here ...
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!
This pizza dough is made in part from peeled potatoes. Learn how such pizza dough from potatoes is made with Speck Alto Adige PGI.
Seafood in Alpine cuisine? In combination with Speck Alto Adige PGI? Trust us, it’s delicious so try it yourself today.
Speck as a mousse - this you have to try! Served with typical South Tyrolean bread like e.g. Vinschgau Breatln.