Potatoes with Speck Alto Adige PGI
Potatoes filled with South Tyrolean Speck PGI – a refined Alpine recipe combining creamy textures and rich flavour.
Dish: Appetizer
Difficulty: Easy
Preparation time: 45 min
A recipe by: Herbert Hintner
Ingredients
Serves for
4
people
Ingredients
- 160 Grams Speck Alto Adige PGI
- 8 medium sized potatoes
- 100 Grams sour cream
- 50 Grams braised onions
- 10 Grams chives
- 2 sprig of thyme
- 4 leaves of basil
- 4 sprigs of parsley
- salt and pepper to taste
Potatoes with Speck Alto Adige PGI
Total time 45 min
- 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.
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