MENU
Preparation
Bring the water with salt and butter to a boil and slowly stir in the corn flour. Let simmer for 1 h, stir repeatedly. Pour the polenta into a mould, then let cool. Sauté onions in olive oil and add in the pieces of cut peppers and tomatoes. Let simmer for approx. 20 minutes and season with salt and pepper. Cut the cold polenta into approx. 1 cm thick slices and wrap with Speck Alto Adige PGI before cooking in some olive oil. Prepare with peperonata and serve.
Ready to try something new?
See more Speck recipes ...
Japanese cuisine meets Speck Alto Adige PGI. Two contrasting culinary styles brought together with egg and chicken.
Anyone can make a fried egg. But what about a poached egg instead? Jazzed up with cauliflower cream and roasted Speck Alto Adige!
French cheese and Italian artichokes together with Speck Alto Adige PGI and walnuts: An absolute must-taste!
Served along with salad as a cold starter with Speck Alto Adige PGI, it goes great with Chanterelle, Portobello mushrooms, or white mushrooms. Enjoy!
A fragrant first course, irresistible for those who love the full taste of chestnuts and Speck Alto Adige PGI.
Do you love pizza? Then try this recipe for calzoni with speck Alto Adige PGI to experience a sensational explosion of tastes!
Hummus with pumpkin, Speck Alto Adige PGI and croutons for a gourmet starter.
Figs meet Speck – the aromas of the fruit and the spicy flavour of the Speck Alto Adige combine to produce a special salad.
You’ll impress even the most die-hard pasta fans with this recipe: Italian gnocchetti harmonises magnificently with Speck Alto Adige & mountain cheese.
A panino that brings all the traditional flavours of South Tyrol together. A true treat for the tastebuds.