MENU
320 g Speck Alto Adige PGI, finely sliced A few handfuls of fresh rocket lettuce Grana Padano cheese, flaked Balsamic vinegar
For the rye wafers 210 ml water 60 ml extra virgin olive oil 30 g rye flour
preparation
Mix the water, olive oil and rye flour in a bowl and blend to a smooth batter with a hand blender. Pre-heat a non-stick frying pan, ladle in a little batter and cook on moderate to high heat until it firms up into a wafer and loosens from the pan. Turn over and continue cooking until crispy. Remove the wafer and leave to cool on a wire rack.
Arrange the Speck Alto Adige PGI on a plate and top with the rocket lettuce and flakes of grana cheese. Dress with a drizzle of balsamic vinegar and serve with the rye wafers.
Ready to try something new?
See more Speck recipes ...
Speck platters are to South Tyrol as tea is to England: Speck Alto Adige is a key part of any snack platter served with bread.
A South Tyrolean recipe that unites the flair of Italian cuisine with home-style German tradition. Discover this delicious risotto recipe with leek!
The sweetness of pumpkin and the full-bodied taste of Speck Alto Adige PGI: Lasagne like you’ve never seen before!
These all-Italian schiacciatine and grissini taste even better when served together with fresh mozzarella and Speck Alto Adige PGI.
This recipe brings crispy fried speck and everybody’s favourite spring vegetable together in perfect, mouthwatering harmony.
Pancakes also taste deliciously salty. Try these hearty pancakes with zucchini and Speck Alto Adige.
Traditional bread filled with Speck Alto Adige PGI: Love at first bite!
Taralli, cheese cream and Speck Alto Adige PGI as you’ve never seen them before: Here’s a triple-layered treat, just for you.
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.
Served along with salad as a cold starter, it goes great with Chanterelle, Portobello mushrooms, or white mushrooms. Enjoy!