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 ...
This traditional recipe is 100% South Tyrolean: ‘Nocken’ with Speck Alto Adige PGI in meat stock – the perfect warm starter for all ages.
Here’s one for all of you who want to treat yourselves to a très exclusive Sunday brunch. Manna from heaven, so to speak...
You’ll impress even the most die-hard pasta fans with this recipe: Italian gnocchetti harmonises magnificently with Speck Alto Adige & mountain cheese.
A panino that brings all the traditional flavours of South Tyrol together. A true treat for the tastebuds.
Tasty, healthy with Speck ALto Adige PGI and an attractive addition to a beautifully laid table. Can anybody resist them?
A fragrant first course, irresistible for those who love the full taste of chestnuts and Speck Alto Adige PGI.
This pizza is a sure-fire way to win your guests’ hearts: It looks amazing, and the mild, smoky notes of the Speck Alto Adige PGI are nothing short of a triumph.
Would you like something warm? Here's a creative and delicious dish with Speck Alto Adige PGI that's perfect for the cold season.
You’ve never tried polenta like this before: wrapped in Speck Alto Adige it’s a new-fangled delight ...
Crispy finger food: this fresh take on bruschetta will be a hit at any party.