MENU
4 medium-sized potatoes 20 g butter 45 g Speck Alto Adige PGI 60 ml sour cream Chives to taste Salt and pepper
8 medium-sized potatoes 40 g butter 90 g Speck Alto Adige PGI 120 ml sour cream Chives to taste Salt and pepper
16 medium-sized potatoes 80 g butter 180 g Speck Alto Adige PGI 240 ml sour cream Chives to taste Salt and pepper
Preparation
Preheat oven to 200°C. Place the potatoes between the handles of two knives to act as a stop, then cut 1mm slices into the potatoes across their entire length, taking care not to cut right through them (the handles are just a precaution). Melt the butter and carefully brush between the potato slices. Add a pinch of salt and bake for 50-60 minutes. Meanwhile fry the Speck Alto Adige PGI in a little olive oil. When the potatoes are ready, add a tablespoon of sour cream, a few chopped chives and the Speck Alto Adige PGI cubes.
Ready to try something new?
See more Speck recipes ...
A classic revisited: these Hasselback potatoes are a real treat for the eyes and the palate.
Do you have some leftover rocket? Perfect! With this recipe, you can whip up a mouth-watering treat in no time.
You’ll impress even the most die-hard pasta fans with this recipe: Italian gnocchetti harmonises magnificently with Speck Alto Adige & mountain cheese.
A riot of scents and aromas for this focaccia with herbs and Speck Alto Adige.
Fluffy buns filled with creamy cheese and Speck Alto Adige PGI
Crispy finger food: this fresh take on bruschetta will be a hit at any party.
This pizza dough is made in part from peeled potatoes. Learn how such pizza dough from potatoes is made with Speck Alto Adige PGI.
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 delight for each and every sense!
Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.