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 ...
Yes, we are serious: This recipe features typical waffles like you know from your childhood, yet with a twist ...
Filled Schlutzkrapfen pasta, roasted Speck Alto Adige PGI, and fresh leaf salad: The hearty starter in between meals.
A panino that brings all the traditional flavours of South Tyrol together. A true treat for the tastebuds.
Anyone can make a fried egg. But what about a poached egg instead? Jazzed up with cauliflower cream and roasted Speck Alto Adige!
Speck Alto Adige PGI and mascarpone? Does that work? The answer is yes! Try this delicious combo for yourself.
Want to enjoy pasta like in Bella Italia? The easy at-home recipe!
Homemade pasta dough with leek purée, refined with Speck Alto Adige and oven-fresh tomatoes – Sounds and tastes delicious!
A traditional recipe with a modern twist. Featuring quinoa, mild red cabbage and of course our Speck Alto Adige.
Tender pork fillet wrapped in Speck Alto Adige PGI with smooth pea cream and rich seasoning
Seafood in Alpine cuisine? In combination with Speck Alto Adige PGI? Trust us, it’s delicious so try it yourself today.