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 delight for each and every sense!
This traditional recipe is 100% South Tyrolean: ‘Nocken’ with Speck Alto Adige PGI in meat stock – the perfect warm starter for all ages.
Yeast-free and irresistibly crispy: This mouthwatering dish will have the whole family flocking to the table.
There’s one thing we’re sure of: Once you’ve tried this cheese fondue, you’ll never eat it without Speck Alto Adige PGI again!
An absolute classic of traditional South Tyrolean cuisine: Speck-flavoured dumplings made in South Tyrol! Discover the original recipe!
Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.
These pastry whorls make for a tasty appetiser the ideal finger food for enjoying with an aperitif.
Anyone can make a fried egg. But what about a poached egg instead? Jazzed up with cauliflower cream and roasted Speck Alto Adige!
Tasty slices of Speck Alto Adige PGI formed into succulent cannoli – small tubes with a soft creamy cheese and tuna filling. It's tempting.
A light and savoury salad with Speck Alto Adige PGI – quick to prepare and perfect for the summer.