MENU
Preparation
Boil the potatoes in salted water leaving their skin on. Warm the sour cream and season with salt and pepper. Add the finely chopped herbs. Cut the potatoes at about one third of their length and delicately scoop out the flesh using a teaspoon. Cut the Speck Alto Adige PGI into slices, mix with the braised onions and use the mixture to fill the empty potatoes. Put the sour cream onto the plate and place the potatoes on top. Garnish as you wish.
Ready to try something new?
See more Speck recipes ...
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
Tender and juicy main course, guaranteed to succeed: Stuffed chicken breast, wrapped in Speck Alto Adige PGI.
Traditional bread filled with Speck Alto Adige PGI: Love at first bite!
Pancakes also taste deliciously salty. Try these hearty pancakes with zucchini and Speck Alto Adige.
Taralli, cheese cream and Speck Alto Adige PGI as you’ve never seen them before: Here’s a triple-layered treat, just for you.
Save yourself the visit to a fast-food restaurant and create your own “speck”tacular burger! Mhmm ...
Serve Speck Alto Adige PGI together with this mouth-wateringly moreish pear and grape chutney for a South Tyrolean snack with style.
Those who like hearty meals should try out South Tyrolean “Quiche Lorraine.”
Homemade pasta dough with leek purée, refined with Speck Alto Adige and oven-fresh tomatoes – Sounds and tastes delicious!