Flammkuchen with Speck Alto Adige PGI, onion, and cheese fondue: a crispy, yeast-free flatbread

Course: appetizer
Style: traditional
Level of difficulty: easy
Preparation time: 45 min.
Created by: Stefano Cavada

     

Print  
   Yeast-free and irresistibly crispy: This mouthwatering dish will have the whole family flocking to the table.
  • Ingredients

For the dough of 2 Flammkuchen

250 g flour, type 0
140 ml water
1 spoon extra-virgin olive oil
6 g fine salt

For the topping

200 g cooking cream
70 g grated cheese (fontina or similar)
140 g Speck Alto Adige PGI, sliced into matchsticks
1 sliced onion

To roll the dough

Double-milled durum wheat flour

  

Preparation

Combine the flour, water, extra-virgin olive oil and salt in a bowl.

Knead to a smooth dough for approx. 7 minutes. Wrap in cling film and leave to rest for 15 minutes at room temperature.

In the meantime, heat the cooking cream in a saucepan. When it begins to come to the boil, remove from heat, add the grated cheese and stir until melted.

Dust the work surface with some double-milled durum wheat flour. Divide the dough in half and roll out to a thin sheet.

Transfer the dough to a baking tray lined with baking paper, spread with half of the cheese fondue and top with the Speck Alto Adige PGI matchsticks and sliced onion.

Cook in a static oven at 250°C for 12 minutes.

Remove from the oven and cook the second tray of Flammkuchen.

Slice the Flammkuchen and serve hot.

     

 
back to the recipes
maincoursetraditionalmin45easy

Ready to try something new?

See more Speck recipes ...

South Tyrolean Bauerntoast with Speck Alto Adige PGI

South Tyrolean Bauerntoast

A dish often enjoyed on an Alpine tour or as a snack: South Tyrolean Bauerntoast is more than just bread.

to the recipe

Spinach pasta with South Tyrolean pancetta, char and leek

Spinach pasta with pancetta

A different take on spinach. Try our delicious and healthy pasta recipe with South Tyrolean pancetta and char from the Passeiertal valley.

to the recipe

Gourmet panino with apple, Speck Alto Adige PGI, balsamic glaze and robiola cheese

Gourmet panino with apple, Speck Alto Adige PGI, balsamic glaze, mustard seeds and robiola cheese

A panino that brings all the traditional flavours of South Tyrol together. A true treat for the tastebuds.  

to the recipe

Potato gnocchi with Speck Alto Adige PGI sauce

Potato gnocchi with speck

Ready for an Italian classic? Don’t miss your chance to try this popular potato recipe with Speck Alto Adige sauce ...

to the recipe

Tagliatelle with crispy Speck Alto Adige PGI and chestnuts

Tagliatelle with crispy Speck Alto Adige PGI and chestnuts

A fragrant first course, irresistible for those who love the full taste of chestnuts and Speck Alto Adige IGP.

to the recipe

Burger with Speck Alto Adige PGI, artichoke, parmesan flakes and radicchio

Burgers with Speck Alto Adige PGI, artichoke, mustard mayonnaise, parmesan flakes and radicchio.

Wow-factor guaranteed: A classy burger with Speck Alto Adige PGI, radicchio and flakes of parmesan.

to the recipe

Gnocchetti with Speck Alto Adige

Gnocchetti with speck

You’ll impress even the most die-hard pasta fans with this recipe: Italian gnocchetti harmonises magnificently with Speck Alto Adige & mountain cheese.

to the recipe

The Marende: A traditional South Tyrolean snack

The Marende: A traditional South Tyrolean snack

The perfect between-meal snack... authenticity guaranteed with Speck Alto Adige PGI.

to the recipe

Speck Alto Adige PGI with rocket and grana cheese

Speck with rucola and grana cheese

A light starter you’ll love and so will your guests!

to the recipe

South Tyrolean Speck mousse on crispy Breatln

Speck mousse on Breatln

Speck as a mousse - this you have to try! Served with typical South Tyrolean bread like e.g. Vinschgau Breatln.

to the recipe