MENU
Preparation
Quarter the mushrooms and tip them into a frying pan with butter. Squeeze lemon juice over the top, and season with salt and pepper. Bauernomelette: Thoroughly stir the eggs together with milk cream and salt in a mixing bowl. Braise the Speck Alto Adige PGI and onion in a non-stick pan. Pour the egg mass into the pan and add the cheese. Shape the mixture into an oval omelette, allowing it to set slowly. Garnish the Bauernomelette with slices of Speck Alto Adige PGI, the fried mushrooms, and marjoram before serving. You can use Chanterelle or Porcini mushrooms instead of Champignons. Coleslaw or lettuce and roasted potatoes are perfect accompaniments to a Bauernomelette. You can use cooked ham or salami instead of Speck Alto Adige PGI.
Ready to try something new?
See more Speck recipes ...
A traditional recipe with a modern twist. Featuring quinoa, mild red cabbage and of course our 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.
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!
Figs meet Speck – the aromas of the fruit and the spicy flavour of the Speck Alto Adige combine to produce a special salad.
Speck and mascarpone? Does that work? The answer is yes! Try this delicious combo for yourself.
Savoury-smoked Speck Alto Adige unites with fine Italian polenta – traditional and simple, but unbelievably delicious!
For hot summer days: summer skewers with Speck Alto Adige PGI, apple and courgette
Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.
Filled Schlutzkrapfen pasta, roasted Speck Alto Adige, and fresh leaf salad: The hearty starter in between meals!
You’ve never tried polenta like this before: wrapped in Speck Alto Adige it’s a new-fangled delight ...
