MENU
Preparation
Filling: For the filling cook the unpeeled potatoes until soft. Peel them while still hot, pass through a fine sieve and let cool. Cut the Speck Alto Adige PGI into cubes, chop the parsley and combine with the potatoes thoroughly, season with salt and pepper. Cook the Maccheroni in salted water until soft, cool them and fill them with the potato-Speck mixture. Serving suggestion: Place the filled Maccheroni on a plate, sprinkle it with the butter sauce and briefly grill at a top-heat with chive and the grated alpine cheese “au gratin” in the oven.
Ready to try something new?
See more Speck recipes ...
You’ll impress even the most die-hard pasta fans with this recipe: Italian gnocchetti harmonises magnificently with Speck Alto Adige & mountain cheese.
Want to enjoy pasta like in Bella Italia? The easy at-home recipe!
For once, you can serve char somewhat differently – but have you ever tried this fish wrapped in Speck Alto Adige?
Quick and original: It’s a traditional omelette pepped up with Speck Alto Adige PGI! Tastes so good, you’ll have to try it for yourself!
Homemade pasta dough with leek purée, refined with Speck Alto Adige and oven-fresh tomatoes – Sounds and tastes delicious!
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.
Nothing beats homemade treats – and these light crackers with Speck Alto Adige are a healthy alternative snack!
A taste of alpine autumn: baked potatoes filled with chanterelles, apple, fontina cheese and Speck Alto Adige PGI
Instead of buying from the store, make this speciality from Italy yourself! Mhmmm ... it smells so good!
A savoury, crispy granola with Speck Alto Adige PGI, oats, almonds and mild spices.