MENU
Preparation
Boil and cool the potatoes. Clean the chanterelles and set aside. Slice the potatoes and fry in olive oil; set aside. Season the tenderloins with salt and pepper and sear quickly in hot oil on both sides. Let rest in a preheated 80°C oven for 5-10 minutes, according to thickness. Slice the onion into thin slices and fry slightly along with the chanterelles and Speck Alto Adige PGI strips. Add the fried potatoes and fry for a bit longer. Season with marjoram, salt and pepper and add a bit of beef broth. Place the hash on plates and top with the tenderloins. Can be served with coleslaw or, in spring, a salad of dandelion greens.
Ready to try something new?
See more Speck recipes ...
For once, you can serve char somewhat differently – but have you ever tried this fish wrapped in Speck Alto Adige?
So simple, so delicious: Pep up your risotto with apples, Speck Alto Adige and cheese to give it that certain something!
Here’s one for all of you who want to treat yourselves to a très exclusive Sunday brunch. Manna from heaven, so to speak...
Are you looking for a creative and special dish? How about trying our recipe with roasted scallops in bacon foam?
Hearty traditional fare reimagined: cabbage, crispy Speck Alto Adige and fresh parsley make this a dish to remember.
Yeast-free and irresistibly crispy: This mouthwatering dish will have the whole family flocking to the table.
Served along with salad as a cold starter, it goes great with Chanterelle, Portobello mushrooms, or white mushrooms. Enjoy!
This traditional recipe is 100% South Tyrolean: ‘Nocken’ with Speck Alto Adige in meat stock – the perfect warm starter for all ages.
These creamy, herby appetiser balls disappear in one single bite.
Serve Speck Alto Adige PGI together with this mouth-wateringly moreish pear and grape chutney for a South Tyrolean snack with style.