MENU
for the mousse
250 g mascarpone 100 g finely diced Speck Alto Adige PGI 1 tsp. horseradish Chopped chives
for the savoury biscuits
250 g spelt flour 120 g chilled, cubed butter 120 g grated parmesan 1 egg yolk 2 tsps. dried rosemary Salt Ground pepper
preparation
Place the spelt flour, chilled cubed butter, parmesan, egg yolk, rosemary, salt and pepper in a food processor with blade attachment and pulse until crumbly. Transfer to a work surface and knead to a smooth pastry.
Roll out the pastry to a thickness of approx. 4 mm, adding a little flour to keep from sticking. Cut into rounds with a biscuit cutter, place the biscuits on a baking-paper lined tray and bake in a preheated oven (180°C static/160°C fan) for 10-12 minutes or until the biscuits have browned slightly around the edges. When cooked, leave to cool for 5 minutes on the tray and then transfer to a wire rack to complete cooling.
To make the mousse, whip the mascarpone with an electric whisk until light and fluffy. Add the diced Speck Alto Adige PGI, horseradish and chives and continue to whip. Transfer the mousse to a bowl and serve with the rosemary biscuits.
Ready to try something new?
See more Speck recipes ...
A light and savoury salad with Speck Alto Adige PGI – quick to prepare and perfect for the summer.
Crispy, quick-to-make tacos with flavourful Speck Alto Adige PGI and tartar sauce.
Nothing beats homemade treats – and these light crackers with Speck Alto Adige are a healthy alternative snack!
Traditional bread filled with Speck Alto Adige PGI: Love at first bite!
Would you like something warm? Here's a creative and delicious dish with Speck Alto Adige PGI that's perfect for the cold season.
Perfect for a quick snack or an easy meal after work. You can never go wrong with a wrap!
Tender and juicy main course, guaranteed to succeed: Stuffed chicken breast, wrapped in Speck Alto Adige PGI.
Easy to digest, simple and delicious: You and your guests will love it!
Instead of buying from the store, make this speciality from Italy yourself! Mhmmm ... it smells so good!
You’ve never tried polenta like this before: wrapped in Speck Alto Adige it’s a new-fangled delight ...