Endives with Speck Alto Adige PGI – recipe

 

Course: starter
Style: modern
Difficulty: easy 
Tim: 45 Min.
Created by: Un pizzico di Viola

     

Drucken  
  Ofenpfannkuchen mit Südtiroler Speck g.g.A.



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 ...

Carpaccio of Speck Alto Adige with figs and mustard dressing – recipe

Carpaccio di Speck Alto Adige IGP con fichi e dressing alla senape

A delight for each and every sense!

Mascarpone and Speck Alto Adige PGI Mousse with Rosemary Biscuits - recipe

Crunchy meets creamy: Delicious rosemary biscuits with mascarpone mousse and speck

Crunchy meets creamy: Delicious rosemary biscuits with mascarpone mousse and speck

Tagliatelle with original Speck from Alto Adige - recipe

Tagliatelle with speck

Want to enjoy pasta like in Bella Italia? The easy at-home recipe!

Cannoli made of Speck Alto Adige PGI and filled with tuna sauce – recipe

Recipe for cannoli made with Speck Alto Adige PGI and tuna sauce

Tasty slices of Speck Alto Adige formed into succulent cannoli – small tubes with a soft creamy cheese and tuna filling. It's tempting!

Flat bread with Speck Alto Adige, brie, red grapes and crispy sage - recipe

Flat bread with Speck, brie, red grapes and crispy sage

A starter to whet the appetite: the filling of black grapes, brie, Speck Alto Adige and sage leaves makes this focaccia an irresistible treat.

Cabbage marinated with crispy Speck Alto Adige PGI - recipe

Cabbage marinated with crispy Speck

Hearty traditional fare reimagined: cabbage, crispy Speck Alto Adige and fresh parsley make this a dish to remember.

Red cabbage-quinoa-roulade with Speck Alto Adige - recipe

Red cabbage-quinoa-roulade with Speck Alto Adige

A traditional recipe with a modern twist. Featuring quinoa, mild red cabbage and of course our Speck Alto Adige.

Pan-fried French toast with baked apple and Speck Alto Adige PGI

Pan-fried French toast with baked apple and Speck Alto Adige PGI

Here’s one for all of you who want to treat yourselves to a très exclusive Sunday brunch. Manna from heaven, so to speak... 

Chicken cordon bleu with Speck Alto Adige PGI and mozzarella

Chicken cordon bleu with Speck Alto Adige PGI and mozzarella

A chicken pocket, South Tyrol style: together with Speck Alto Adige PGI and mozzarella: An absolute must-taste!

Lasagne with Speck Alto Adige PGI, pumpkin and cream of walnut - recipe

Spätzle noodles with Speck Alto Adige PGI and cheese sauce

The sweetness of pumpkin and the full-bodied taste of Speck Alto Adige PGI: Lasagne like you’ve never seen before!