Potato pizza with Speck Alto Adige PGI
Potato pizza with South Tyrolean speck: a savory recipe with a crispy base, potatoes and finely sliced speck.
Dish: Appetizer
Difficulty: Easy
Preparation time: 45 min
A recipe by: Herbert Hintner
Ingredients
Serves for
4
people
Ingredients
- 200 Grams Speck Alto Adige PGI
- 200 Grams of Speck Alto Adige PGI
- 200 Grams speck potatoes with speck filling
- olive oil to taste
- 4 radishes
- 40 Grams horseradish
- flavoured cream to taste
- salt and pepper to taste
Potato pizza with Speck Alto Adige PGI
Total time 45 min
- Peel the potatoes, cut them into pieces and boil in salted water. Clean the Speck Alto Adige PGI removing the aromatic crust, cut first into thin slices then dice.
- Warm up the stewed tomatoes. Drain the potatoes, mash them and mix using a whisk, adding a pinch of salt.
- Spread the mashed potatoes evenly onto each serving plate using a piece of cling film and a meat mallet. Remove the cling film, cover as you wish, with Speck Alto Adige PGI, olives and capers and garnish with the basil!
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