MENU
320 g Speck Alto Adige PGI, finely sliced A few handfuls of fresh rocket lettuce Grana Padano cheese, flaked Balsamic vinegar
For the rye wafers 210 ml water 60 ml extra virgin olive oil 30 g rye flour
preparation
Mix the water, olive oil and rye flour in a bowl and blend to a smooth batter with a hand blender. Pre-heat a non-stick frying pan, ladle in a little batter and cook on moderate to high heat until it firms up into a wafer and loosens from the pan. Turn over and continue cooking until crispy. Remove the wafer and leave to cool on a wire rack.
Arrange the Speck Alto Adige PGI on a plate and top with the rocket lettuce and flakes of grana cheese. Dress with a drizzle of balsamic vinegar and serve with the rye wafers.
Ready to try something new?
See more Speck recipes ...
For once, you can serve char somewhat differently – but have you ever tried this fish wrapped in Speck Alto Adige?
Much more than just a pasta recipe: Savour a “Schüttelbrot (crispy bread) cream” instead of the typical tomato sauce.
Tender and juicy main course, guaranteed to succeed: Stuffed chicken breast, wrapped in Speck Alto Adige PGI.
For hot summer days: summer skewers with Speck Alto Adige PGI, apple and courgette
Watch out, it’s about to get creative: Vinschgerl bread French toast with smoked delicacies and, of course, Speck Alto Adige PGI. For brunch or as a starter.
The classic breadsticks revisited: enjoy the special taste of these plaited bread sticks with nuts and Speck Alto Adige.
A new take on Italian classics: Black risotto, cod and pork rinds combine for a new taste experience.
How about a quick and tasty main course? Try these meat mini-pizzas, topped with diced Speck Alto Adige PGI and fontina cheese.
Keen on a spicy yet simply prepared dish? We’re dishing up Speck Alto Adige and cod.
A South Tyrolean recipe with Speck Alto Adige PGI that unites the flair of Italian cuisine with home-style German tradition.