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 ...
Speck platters are to South Tyrol as tea is to England: Speck Alto Adige is a key part of any snack platter served with bread.
Hearty traditional fare reimagined: cabbage, crispy Speck Alto Adige and fresh parsley make this a dish to remember.
Crispy galettes with sautéed courgettes and intensely flavoured Speck Alto Adige PGI
A panino that brings all the traditional flavours of South Tyrol together. A true treat for the tastebuds.
This energy-boosting blend of avocado, chicken and quinoa is the perfect meal for sports freaks and fitness fanatics.
This delicious baked dish combines delicate crepes, flavorful asparagus, and savory Speck Alto Adige PGI.
Alpine cuisine meets Mediterranean lightness – a harmonious dish with fresh vegetables, turkey and Speck Alto Adige.
South Tyrol on your plate! How about a traditional dish consisting of potato ‘rösti’ with Speck Alto Adige? Check out the recipe here ...
You know crêpes with chocolate sauce, but have you ever tried this incredibly delicious treat with Speck Alto Adige PGI.
Give your antipasto even more taste - with Seck Alto Adige PGI and a homemade garlic salsa