MENU
For the lentil velouté
75 g lentils 1/4 onion 1/2 clove garlic 1/2 carrot 1/2 celery stalk 1 sprig rosemary To taste: vegetable oil 30 g diced Speck Alto Adige PGI 400 ml water To taste: salt To taste: pepper
To serve
75 ml fresh liquid cream
150 g lentils 1/2 onion 1 clove garlic 1 carrot 1 celery stalk 1 sprig rosemary To taste: vegetable oil 60 g diced Speck Alto Adige PGI 800 ml water To taste: salt To taste: pepper
To serve 150 ml fresh liquid cream
300 g lentils 1 onion 2 cloves garlic 2 carrots 2 celery stalks 2 sprigs rosemary To taste: vegetable oil 120 g diced Speck Alto Adige PGI 1600 ml water To taste: salt To taste: pepper
To serve 300 ml fresh liquid cream
Preparation
To prepare the lentil cappuccino with Speck Alto Adige PGI, thoroughly rinse the lentils under running water and remove any debris or impurities. Let them drain. Peel and finely chop the onion and garlic. Wash the carrots and celery, then dice them.
Heat a pot with 1–2 tablespoons of vegetable oil and sauté the diced Speck Alto Adige PGI for a few minutes, stirring occasionally. Remove the speck from the pot (leaving the oil) and set it aside.
If needed, add a few more tablespoons of vegetable oil to the pot and sauté the onion, garlic, carrots, celery, and rosemary for a few minutes, stirring occasionally. Cover and let cook for approximately 40 minutes, until the lentils are tender. Season with salt and pepper near the end of the cooking time. Remove the rosemary and blend everything into a velvety purée using an immersion blender.
Before serving, whip the fresh liquid cream. Divide the lentil velouté into cups, add 1–2 tablespoons of whipped cream, and top with the sautéed Speck Alto Adige PGI from earlier.
Enjoy!
Ready to try something new?
See more Speck recipes ...
Speck Alto Adige PGI and potatoes are an unbeatable tandem. The harmony of a savoury duo that you can taste.
Attention pasta lovers: You can’t go wrong with this South Tyrolean carbonara with Speck Alto Adige PGI.
We love to cook with wine. Sometimes we even use it to actually cook. Especially in combination with leek, grey cheese and Speck Alto Adige - what could be better?
This delicious baked dish combines delicate crepes, flavorful asparagus, and savory Speck Alto Adige PGI.
Much more than just a pasta recipe: Savour a “Schüttelbrot (crispy bread) cream” instead of the typical tomato sauce.
Seafood in Alpine cuisine? In combination with Speck Alto Adige PGI? Trust us, it’s delicious so try it yourself today.
Delicious Italian mozzarella and savoury Speck Alto Adige pGI – a dream combination that harmonises from the start.
For hot summer days: summer skewers with Speck Alto Adige PGI, apple and courgette
Italian antipasti, ideal for celebrations, as a snack or as a starter. Enjoy our focaccia with Speck Alto Adige ...
Figs meet Speck – the aromas of the fruit and the spicy flavour of the Speck Alto Adige combine to produce a special salad.