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 ...
This recipe brings crispy fried Speck Alto Adige PGI and everybody’s favourite spring vegetable together in perfect, mouthwatering harmony.
Speck as a mousse - this you have to try! Served with typical South Tyrolean bread like e.g. Vinschgau Breatln.
Much more than just a pasta recipe: Savour a “Schüttelbrot (crispy bread) cream” instead of the typical tomato sauce.
So simple, so delicious: Pep up your risotto with apples, Speck Alto Adige PGI and cheese to give it that certain something!
Savoury-smoked Speck Alto Adige unites with fine Italian polenta – traditional and simple, but unbelievably delicious!
A fragrant first course, irresistible for those who love the full taste of chestnuts and Speck Alto Adige PGI.
Here’s one for all of you who want to treat yourselves to a très exclusive Sunday brunch. Manna from heaven, so to speak...
Sweet oven-roasted pears wrapped in Speck Alto Adige PGI, topped with melted gorgonzola, honey and crunchy walnuts.
A delight for each and every sense!
Japanese cuisine meets Speck Alto Adige PGI. Two contrasting culinary styles brought together with egg and chicken.