MENU
400 g endives 3 anchovy fillets 2 tbsp breadcrumbs 100 g spinach Speck Alto Adige PGI to taste capers to taste garlic to taste
800 g endives 6 anchovy fillets 4 tbsp breadcrumbs 200 g spinach Speck Alto Adige PGI to taste capers to taste garlic to taste
1,6 kg endives 12 anchovy fillets 8 tbsp breadcrumbs 400 g spinach Speck Alto Adige PGI to taste capers to taste garlic to taste
Preparation
Boil the endives whole in salted boiling water for 5 minutes, drain and allow to dry on a cloth.
Fry a chopped onion, the anchovy fillets, garlic in oil for 10 minutes. Add the spinach and continue cooking until all are well done.
Finish with breadcrumbs and capers. Cut the endives in half, hollow out a small cavity in each half with a knife and add the filling. Place in an oven dish and bake at 180° for 15 minutes.
Remove from the oven and finish with a slice of Speck Alto Adige PGI on each half. Top with a few sliced almonds.
Ready to try something new?
See more Speck recipes ...
Can ravioli be a matchmaker? It can be with shrimps and Speck Alto Adige, which is an amazing combo you have to taste for yourself!
Keen on a spicy yet simply prepared dish? We’re dishing up Speck Alto Adige and cod.
Traditional dough and classy toppings: A flavour-packed springtime pizza with chives and horseradish.
Anyone can make a fried egg. But what about a poached egg instead? Jazzed up with cauliflower cream and roasted Speck Alto Adige!
A different take on Millefoglie. Instead of being sweet, this dish is savoury and hearty thanks to the Speck Alto Adige. It’s an especially light recipe that works well as a starter.
Crunchy meets creamy: Delicious rosemary biscuits with mascarpone mousse and speck
A chicken pocket, South Tyrol style: together with Speck Alto Adige PGI and mozzarella: An absolute must-taste!
A feast for the eyes as well as the stomach! This recipe blends a variety of ingredients and colours in an ultra-appetising combination.
Pancakes also taste deliciously salty. Try these hearty pancakes with zucchini and Speck Alto Adige.
Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.