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 starter you’ll love and so will your guests!
A true classic of South Tyrolean cuisine, reimagined with Speck Alto Adige PGI, spinach and roasted hazelnuts.
A refined dish that harmoniously combines prawns, Speck Alto Adige PGI, and Roveja peas.
A new interpretation of a traditional dish: spinach dumplings served on a bed of creamed pumpkin with Speck Alto Adige PGI.
An absolute classic of traditional South Tyrolean cuisine: Speck-flavoured dumplings made in South Tyrol! Discover the original recipe!
Instead of buying from the store, make this speciality from Italy yourself! Mhmmm ... it smells so good!
Crispy, quick-to-make tacos with flavourful Speck Alto Adige PGI and tartar sauce.
An irresistible combination: creamy broccoli soup with crispy speck skewers from Speck Alto Adige PGI.
Are you looking for a creative and special dish? How about trying our recipe with roasted scallops in bacon foam?
The classic breadsticks revisited: enjoy the special taste of these plaited bread sticks with nuts and Speck Alto Adige.