MENU
Preparation
Heat the butter in a non-stick frying pan and sauté the onions. Add salt. Boil the new potatoes in salted water and drain. Slice the Speck Alto Adige PGI into fine matchsticks. Rub the Caquelon fondue pot with garlic, heat on the stove and add the cheese fondue mixture. Blend the cornflour with the white wine and add to the cheese mixture while stirring. Continue to cook, stirring continuously, until the cheese has melted and the fondue is creamy. Stir in the onions and season with pepper, nutmeg and cherry brandy. Serve in a chafing dish together with the new potatoes, diced bread and Speck Alto Adige PGI. Enjoy!
Ready to try something new?
See more Speck recipes ...
Delicious Italian mozzarella and savoury Speck Alto Adige pGI – a dream combination that harmonises from the start.
You’ve never tried polenta like this before: wrapped in Speck Alto Adige it’s a new-fangled delight ...
Instead of buying from the store, make this speciality from Italy yourself! Mhmmm ... it smells so good!
Are you searching for a light, yet tasty starter for your summer party?
Savoury-smoked Speck Alto Adige unites with fine Italian polenta – traditional and simple, but unbelievably delicious!
These pastry whorls make for a tasty appetiser the ideal finger food for enjoying with an aperitif.
Traditional dough and classy toppings: A flavour-packed springtime pizza with chives, horseradish and Speck Alto Adige PGI.
A refined dish that harmoniously combines prawns, Speck Alto Adige PGI, and Roveja peas.
Crispy finger food: this fresh take on bruschetta will be a hit at any party.
The perfect between-meal snack... authenticity guaranteed with Speck Alto Adige PGI.