MENU
100 g buckwheat Extra virgin olive oil Salt 150 ml water 12 sage leaves 200 ml oil for frying 400 g beef tagliata Pepper 12 thinly cut slices of Speck Alto Adige PGI Parmesan slivers 1 tbsp. balsamic vinegar
preparation
Rinse the buckwheat under running water and toast in a saucepan for 2 minutes. Add the water and salt, bring to the boil and simmer gently for 15 minutes with the lid on the pan. Remove from the heat, add a little extra virgin olive oil and leave to stand for 5 minutes with the lid on.
Heat the frying oil to 180°C in a small saucepan and fry the sage leaves for 20-30 seconds until crispy.
Cook the beef tagliata on a grill or in a very hot non-stick frying pan for 2-3 minutes per side.
Remove from the grill and wrap in tin foil to keep hot.
Place the buckwheat on a serving dish. Remove the tagliata from the tin foil, slice, and lay on top of the buckwheat. Season with a little salt and pepper and arrange the Speck Alto Adige around the edge of the dish. Top with the crispy sage leaves, parmesan slivers and a drizzle of balsamic vinegar.
Ready to try something new?
See more Speck recipes ...
Figs meet Speck – the aromas of the fruit and the spicy flavour of the Speck Alto Adige combine to produce a special salad.
Speck Alto Adige PGI and mascarpone? Does that work? The answer is yes! Try this delicious combo for yourself.
Perfect for a quick snack or an easy meal after work. You can never go wrong with a wrap!
Sweet oven-roasted pears wrapped in Speck Alto Adige PGI, topped with melted gorgonzola, honey and crunchy walnuts.
Nothing beats homemade treats – and these light crackers with Speck Alto Adige are a healthy alternative snack!
Delicious Italian mozzarella and savoury Speck Alto Adige pGI – a dream combination that harmonises from the start.
A delight for each and every sense!
Enjoy a taste of Bella Italia with this light everyday dish featuring cherry tomatoes, courgette and Speck Alto Adige.
This pizza dough is made in part from peeled potatoes. Learn how such pizza dough from potatoes is made with Speck Alto Adige PGI.
Serve Speck Alto Adige PGI together with this mouth-wateringly moreish pear and grape chutney for a South Tyrolean snack with style.