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 ...
A true classic of South Tyrolean cuisine, reimagined with spinach and roasted hazelnuts.
A starter to whet the appetite: the filling of black grapes, brie, Speck Alto Adige and sage leaves makes this focaccia an irresistible treat.
Quick and original: It’s a traditional omelette pepped up with Speck Alto Adige! Tastes so good, you’ll have to try it for yourself!
Watch out, it’s about to get creative: Vinschgerl bread French toast with smoked delicacies and, of course, Speck Alto Adige. For brunch or as a starter.
Savoury-smoked Speck Alto Adige unites with fine Italian polenta – traditional and simple, but unbelievably delicious!
This pizza dough is made in part from peeled potatoes. Learn how such pizza dough from potatoes is made!
So simple, so delicious: Pep up your risotto with apples, Speck Alto Adige and cheese to give it that certain something!
A South Tyrolean recipe that unites the flair of Italian cuisine with home-style German tradition. Discover this delicious risotto recipe with leek!
French cheese and Italian artichokes together with Speck Alto Adige PGI and walnuts: An absolute must-taste!
Much more than just a pasta recipe: Savour a “Schüttelbrot (crispy bread) cream” instead of the typical tomato sauce.