MENU
Preparation
Quarter the mushrooms and tip them into a frying pan with butter. Squeeze lemon juice over the top, and season with salt and pepper. Bauernomelette: Thoroughly stir the eggs together with milk cream and salt in a mixing bowl. Braise the Speck Alto Adige PGI and onion in a non-stick pan. Pour the egg mass into the pan and add the cheese. Shape the mixture into an oval omelette, allowing it to set slowly. Garnish the Bauernomelette with slices of Speck Alto Adige PGI, the fried mushrooms, and marjoram before serving. You can use Chanterelle or Porcini mushrooms instead of Champignons. Coleslaw or lettuce and roasted potatoes are perfect accompaniments to a Bauernomelette. You can use cooked ham or salami instead of Speck Alto Adige PGI.
Ready to try something new?
See more Speck recipes ...
Watch out, it’s about to get creative: Vinschgerl bread French toast with smoked delicacies and, of course, Speck Alto Adige. For brunch or as a starter.
A different take on spinach. Try our delicious and healthy pasta recipe with South Tyrolean pancetta and char from the Passeiertal valley.
Savoury Speck Alto Adige lends this beef and potato dish an extra special note. Recipe for two, four and eight people.
A classic revisited: these Hasselback potatoes are a real treat for the eyes and the palate.
Radicchio is not only healthy, its a true culinary experience in combination with authentic Speck Alto Adige!
Pancakes also taste deliciously salty. Try these hearty pancakes with zucchini and Speck Alto Adige.
This pizza dough is made in part from peeled potatoes. Learn how such pizza dough from potatoes is made!
Mediterranean and Alpine cuisine unite in a single recipe: A different take on risotto!
Homemade pasta dough with leek purée, refined with Speck Alto Adige and oven-fresh tomatoes – Sounds and tastes delicious!
Tender and juicy main course, guaranteed to succeed: Stuffed chicken breast, wrapped in Speck Alto Adige PGI.