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 ...
There’s one thing we’re sure of: Once you’ve tried this cheese fondue, you’ll never eat it without Speck Alto Adige PGI again!
Traditional dough and classy toppings: A flavour-packed springtime pizza with chives, horseradish and Speck Alto Adige PGI.
A dessert with Speck? These unusual cupcakes, garnished with Speck Alto Adige, are delicious and a must-try!
Filled Schlutzkrapfen pasta, roasted Speck Alto Adige PGI, and fresh leaf salad: The hearty starter in between meals.
A new interpretation of a traditional dish: spinach dumplings served on a bed of creamed pumpkin with Speck Alto Adige PGI.
The sweetness of pumpkin and the full-bodied taste of Speck Alto Adige PGI: Lasagne like you’ve never seen before!
Mediterranean and Alpine cuisine unite in a single recipe: A different take on risotto with Speck Alto Adige PGI.
Those who like hearty meals should try out South Tyrolean “Quiche Lorraine.”
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.
A savoury, crispy granola with Speck Alto Adige PGI, oats, almonds and mild spices.