Speck platter
Course:
Appetizers
Difficulty:
easy
Preparation time:
30 min - 1h
traditional/modern:
traditional
cook:
Ingredients for
100 g hand-sliced Speck Alto Adige PGI
100 g thin slices of Speck Alto Adige PGI
100 g speck
potatoes with speck filling
olive oil
2 radishes
20 g horseradish flavoured cream
salt and pepper
200 g hand-sliced Speck Alto Adige PGI
200 g thin slices of Speck Alto Adige PGI
200 g speck
potatoes with speck filling
olive oil
4 radishes
40 g horseradish flavoured cream
salt and pepper
400 g hand-sliced Speck Alto Adige PGI
400 g thin slices of Speck Alto Adige PGI
400 g speck
potatoes with speck filling
olive oil
8 radishes
80 g horseradish flavoured cream
salt and pepper
Preparation
To make the speck roll, slice the Speck Alto Adige into long thin slices about 5 mm thick. Spread out the slices of speck, overlapping them, for about 10 cm. Repeat the procedure with the remaining slices until you form a 10x30 cm rectangle. Roll the rectangle and cut into thin circles. Place the potatoes with speck filling, the roll, the hand-sliced speck and the thinly-sliced speck on the platter. Garnish as you wish, with radishes, gherkins, horseradish sauce or Valerian salad.