MENU
Preparation
Soften the gelatin in cold water. Dice the Speck Alto Adige PGI finely and add to the meat broth; freeze slightly in the freezer. Purée the Speck mixture in a food processor and, if necessary, strain through a fine sieve. Season with chives or herbs. Whip the cream and fold into the Speck mixture. Press the water out of the gelatin leaf and melt in 3 T of slightly warm whipping cream. Fold into the Speck mixture and cool in the refrigerator until thick. Slice the bread into thin slices and roast in a 180°C oven for about ten minutes. Arrange the lettuce on the plate. Pipe a bit of the Speck mixture onto the Speck Alto Adige PGI slices, roll up and place on a roasted bread slice. Arrange on the lettuce and serve. This dish is not only good as an antipasto, but also as finger food for a reception or as a buffet snack.
Ready to try something new?
See more Speck recipes ...
These all-Italian schiacciatine and grissini taste even better when served together with fresh mozzarella and Speck Alto Adige PGI.
A classic revisited: these Hasselback potatoes are a real treat for the eyes and the palate.
This recipe brings crispy fried speck and everybody’s favourite spring vegetable together in perfect, mouthwatering harmony.
Elegant and tasty, ideal as appetisers or as a simple and balanced main course.
The sweetness of pumpkin and the full-bodied taste of Speck Alto Adige PGI: Lasagne like you’ve never seen before!
Perfect for a quick snack or an easy meal after work. You can never go wrong with a wrap!
Crunchy meets creamy: Delicious rosemary biscuits with mascarpone mousse and speck
A dish often enjoyed on an Alpine tour or as a snack: South Tyrolean Bauerntoast is more than just bread.
A dessert with Speck? These unusual cupcakes, garnished with Speck Alto Adige, are delicious and a must-try!
A South Tyrolean recipe that unites the flair of Italian cuisine with home-style German tradition. Discover this delicious risotto recipe with leek!