MENU
Preparation
Cut the onion into fine cubes and sauté in olive oil. Add the pearl barley and sauté for a short time. Next, pour in white wine and then repeatedly add in soup stock until the barley is al dente (approx. 40 min). Slice the Speck Alto Adige PGI into thin slices and cook. Just before the barley is cooked, fold in the Speck Alto Adige PGI and cook along with the barley. Brown the apple in butter and add to the barley. Season with salt and pepper and add in some chives. Prepare the barley in a deep plate and add in slices of Speck Alto Adige PGI and garnish with finely grated cheese.
Ready to try something new?
See more Speck recipes ...
Traditional Spätzle noodles with succulent Speck Alto Adige PGI, local cheese and a hint of rosemary for that very special taste.
Hummus with pumpkin, Speck Alto Adige and croutons for a gourmet starter.
For hot summer days: summer skewers with Speck Alto Adige PGI, apple and courgette
An absolute classic of traditional South Tyrolean cuisine: Speck-flavoured dumplings made in South Tyrol! Discover the original recipe!
Cream of asparagus with a twist! Fresh mint, aromatic Speck Alto Adige and fragrant asparagus – for a dish with the scent of spring.
A starter to whet the appetite: the filling of black grapes, brie, Speck Alto Adige and sage leaves makes this focaccia an irresistible treat.
Pancakes also taste deliciously salty. Try these hearty pancakes with zucchini and Speck Alto Adige.
The seasoning of the Speck Alto Adige, the acidity of the apple and the fresh salad combine to form a potpourri for the senses.
Keen on a spicy yet simply prepared dish? We’re dishing up Speck Alto Adige and cod.
So simple, so delicious: Pep up your risotto with apples, Speck Alto Adige and cheese to give it that certain something!