Fagottini – parcels made with Speck Alto Adige – recipe

Course: appetizer
Style: modern
Level of difficulty: easy
Preparation time: 45 min.
Created by: Marisa Malomo

     

Print  
  Recipe for fagottini – parcels made with Speck Alto Adige PGI



16 slices of Speck Alto Adige PGI
3 medium-sized potatoes
2 tbsp extra virgin olive oil
salt and pepper to taste
chives to taste

32 slices of Speck Alto Adige PGI
6 medium-sized potatoes
4 tbsp extra virgin olive oil
salt and pepper to taste
chives to taste

64 slices of Speck Alto Adige PGI
12 medium-sized potatoes
8 tbsp extra virgin olive oil
salt and pepper to taste
chives to taste

 

Preparation

Wash the potatoes thoroughly, place in a pan and cover with plenty of cold water. Then cook for about 20 minutes after they come to the boil and until they are well cooked, then mash them.
Place the mashed potatoes in a bowl, season with olive oil and salt to taste, then add the chopped chives. Mix everything together.

Arrange two slices of Speck Alto Adige PGI on a work surface, one on top of the other in the form of a cross. Stuff with a few spoonfuls of mashed potato, form into a parcel and make a little bow with the chives.

The fagottini can be kept in the fridge for about 3 days.

 

Ready to try something new?

See more Speck recipes ...

Burgers with Speck Alto Adige PGI

Burgers with Speck Alto Adige PGI

Nutritious, tasty and incredibly easy to make: These burgers tick every box and more – try them for yourself!

Spaghetti with Speck Alto Adige - recipe

Spaghetti with speck

Much more than just a pasta recipe: Savour a “Schüttelbrot (crispy bread) cream” instead of the typical tomato sauce.

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... 

Risotto with radicchio and Speck Alto Adige PGI - recipe

Risotto with radicchio and speck

Mediterranean and Alpine cuisine unite in a single recipe: A different take on risotto!

Avocado, chicken breast, Speck Alto Adige PGI and quinoa bowl - recipe

Couper les tomates en deux et les disposer sur une plaque, côté coupé vers le haut. Saupoudrer d’une pincée de sucre, de sel, d’origan et d’un filet d’huile.  Enfourner à chaleur tournante à 200 °C pendant 40 minutes.   Pendant ce temps, cuire le quinoa selon les indications sur l’emballage.  Cuire les escalopes de blanc de poulet et les couper en lamelles. Couper le Speck Alto Adige IGP en allumettes.  Couper les avocats en deux, retirer le noyau et la peau et les couper en fines lamelles.   Assaisonner le quinoa avec du sel, du poivre et de l’huile d’olive vierge extra et le servir dans quatre bols. Pour finir, ajouter dans chaque bol les tomates confites, les allumettes de speck, les escalopes de poulet et l’avocat.

This energy-boosting blend of avocado, chicken and quinoa is the perfect meal for sports freaks and fitness fanatics.

“Schlutzer” refined with Speck Alto Adige PGI over fresh salad - recipe

“Schlutzer” refined with speck served over fresh salad

Filled Schlutzkrapfen pasta, roasted Speck Alto Adige, and fresh leaf salad: The hearty starter in between meals!

South Tyrolean Speck-flavoured dumpling soup - recipe

Speck-flavoured dumpling soup

This traditional recipe is 100% South Tyrolean: ‘Nocken’ with Speck Alto Adige in meat stock – the perfect warm starter for all ages.

Pizza with chive mayonnaise and Speck Alto Adige – recipe

Pizza with chive mayonnaise and Speck Alto Adige PGI

Traditional dough and classy toppings: A flavour-packed springtime pizza with chives and horseradish.

Bruschetta with ricotta, Speck Alto Adige PGI and fig jam - recipe

Bruschetta with ricotta, Speck and fig jam

Crispy finger food: this fresh take on bruschetta will be a hit at any party.

Endives with Speck Alto Adige PGI – recipe

South Tyrolean-style carbonara

Looking for a tasty alternative to the usual salad? Try this colourful and irresistible recipe!