MENU
Preparation
Boil the potatoes in salted water leaving their skin on. Warm the sour cream and season with salt and pepper. Add the finely chopped herbs. Cut the potatoes at about one third of their length and delicately scoop out the flesh using a teaspoon. Cut the Speck Alto Adige PGI into slices, mix with the braised onions and use the mixture to fill the empty potatoes. Put the sour cream onto the plate and place the potatoes on top. Garnish as you wish.
Ready to try something new?
See more Speck recipes ...
A different take on Millefoglie. Instead of being sweet, this dish is savoury and hearty thanks to the Speck Alto Adige. It’s an especially light recipe that works well as a starter.
Hummus with pumpkin, Speck Alto Adige PGI and croutons for a gourmet starter.
Speck as a mousse - this you have to try! Served with typical South Tyrolean bread like e.g. Vinschgau Breatln.
These pastry whorls make for a tasty appetiser the ideal finger food for enjoying with an aperitif.
Instead of buying from the store, make this speciality from Italy yourself! Mhmmm ... it smells so good!
Would you like something warm? Here's a creative and delicious dish with Speck Alto Adige PGI that's perfect for the cold season.
Tasty, healthy with Speck ALto Adige PGI and an attractive addition to a beautifully laid table. Can anybody resist them?
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.
Tender pork fillet wrapped in Speck Alto Adige PGI with smooth pea cream and rich seasoning
A dish often enjoyed on an Alpine tour or as a snack: South Tyrolean Bauerntoast is more than just bread.