Speck Alto Adige PGI platter - recipe

Course: appetizer
Style: traditional
Level of difficulty: easy

Preparation time: 30 min.
Created by: Herbert Hintner

Ingredients
2 people
4 people
8 people

100 g hand-sliced Speck Alto Adige PGI
100 g thin slices of Speck Alto Adige PGI
100 g potatoes with Speck Alto Adige PGI filling
olive oil
2 radishes
20 g horseradish
flavoured cream
salt and pepper

200 g hand-sliced Speck Alto Adige PGI
200 g thin slices of Speck Alto Adige PGI
200 g potatoes with Speck Alto Adige PGI filling
olive oil
4 radishes
40 g horseradish
flavoured cream
salt and pepper

400 g hand-sliced Speck Alto Adige PGI
400 g thin slices of Speck Alto Adige PGI
400 g potatoes with Speck Alto Adige PGI filling
olive oil
8 radishes
80 g horseradish
flavoured cream
salt and pepper

Preparation

To make the Speck roll, slice the Speck Alto Adige PGI into long thin slices about 5 mm thick. Spread out the slices of Speck Alto Adige PGI, overlapping them, for about 10 cm. Repeat the procedure with the remaining slices until you form a 10x30 cm rectangle. Roll the rectangle and cut into thin circles. Place the potatoes with Speck Alto Adige PGI filling, the roll, the hand-sliced Speck Alto Adige PGI and the thinly-sliced Speck Alto Adige PGI on the platter. Garnish as you wish, with radishes, gherkins, horseradish sauce or Valerian salad.

back to the recipes

Ready to try something new?

See more Speck recipes ...

Speck Alto Adige PGI, rocket lettuce and grana cheese with rye wafers

Do you have some leftover rocket? Perfect! With this recipe, you can whip up a mouth-watering treat in no time.

to the recipe

Speck Alto Adige PGI bread - recipe

Spätzle noodles with Speck Alto Adige PGI and cheese sauce

Traditional bread filled with Speck Alto Adige PGI: Love at first bite!

to the recipe

Spinach dumplings with pumpkin cream and Speck Alto Adige PGI - recipe

Spinach and basil dumplings with pumpkin sauce and crispy Speck

A new interpretation of a traditional dish: spinach dumplings served on a bed of creamed pumpkin.

to the recipe

Pan-fried French toast with baked apple 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...

to the recipe

Spätzle noodles with Speck Alto Adige PGI and cheese sauce - recipe

Traditional Spätzle noodles with succulent Speck Alto Adige PGI, local cheese and a hint of rosemary for that very special taste.

to the recipe

Crêpes with Speck Alto Adige PGI sauce - recipe

You know crêpes with chocolate sauce, but have you ever tried this incredibly delicious treat ...

to the recipe

Avocado, chicken breast, Speck Alto Adige PGI and quinoa bowl - recipe

Couper les tomates en deux et les disposer sur une plaque, côté coupé vers le haut. Saupoudrer d’une pincée de sucre, de sel, d’origan et d’un filet d’huile. Enfourner à chaleur tournante à 200 °C pendant 40 minutes. Pendant ce temps, cuire le quinoa selon les indications sur l’emballage. Cuire les escalopes de blanc de poulet et les couper en lamelles. Couper le Speck Alto Adige IGP en allumettes. Couper les avocats en deux, retirer le noyau et la peau et les couper en fines lamelles. Assaisonner le quinoa avec du sel, du poivre et de l’huile d’olive vierge extra et le servir dans quatre bols. Pour finir, ajouter dans chaque bol les tomates confites, les allumettes de speck, les escalopes de poulet et l’avocat.

This energy-boosting blend of avocado, chicken and quinoa is the perfect meal for sports freaks and fitness fanatics.

to the recipe

Potatoes with Speck Alto Adige - recipe

Speck Alto Adige and potatoes are an unbeatable tandem. The harmony of a savoury duo that you can taste.

to the recipe

Carbonara with Speck Alto Adige - Ricetta

Attention pasta lovers: You can’t go wrong with this South Tyrolean carbonara.

to the recipe

Open sandwich with Speck Alto Adige PGI, turkey and lettuce - recipe

Open SLT with Speck, turkey, lettuce and toma-to

Alpine cuisine meets Mediterranean lightness – a harmonious dish with fresh vegetables, turkey and Speck Alto Adige.

to the recipe