MENU
125 g Manitoba flour 75 ml warm water ½ teaspoon sugar ¼ teaspoon yeast ¼ teaspoon salt 6 thin slices of Speck Alto Adige PGI 10 red grapes 35 g brie A handful of sage leaves
250 g Manitoba flour 150 ml warm water 1 teaspoon sugar ½ teaspoon yeast ½ teaspoon salt 12 thin slices of Speck Alto Adige PGI 20 red grapes 70 g brie A handful of sage leaves
500 g Manitoba flour 300 ml warm water 2 teaspoons sugar 1 teaspoon yeast 1 teaspoon salt 24 thin slices of Speck Alto Adige PGI 40 red grapes 140 g brie A handful of sage leaves
Preparation
Mix together the Manitoba flour, water, sugar, salt and yeast. Allow to stand and let rise for 1 hour. Preheat oven to 220°C. Roll out the dough into a large rectangle. Add the grapes, halved and seeded, then the brie cut into small pieces and bake until the mixture is well cooked. Take the flat bread out of the oven, add the Speck Alto Adige PGI slices and sprinkle with the sage leaves.
Ready to try something new?
See more Speck recipes ...
A dessert with Speck? These unusual cupcakes, garnished with Speck Alto Adige, are delicious and a must-try!
A chicken pocket, South Tyrol style: together with Speck Alto Adige PGI and mozzarella: An absolute must-taste!
Filled Schlutzkrapfen pasta, roasted Speck Alto Adige PGI, and fresh leaf salad: The hearty starter in between meals.
Tender pork fillet wrapped in Speck Alto Adige PGI with smooth pea cream and rich seasoning
A dish often enjoyed on an Alpine tour or as a snack: South Tyrolean Bauerntoast is more than just bread.
This energy-boosting blend of avocado, chicken and quinoa is the perfect meal for sports freaks and fitness fanatics.
Wow-factor guaranteed: A classy burger with Speck Alto Adige PGI, radicchio and flakes of parmesan.
Instead of buying from the store, make this speciality from Italy yourself! Mhmmm ... it smells so good!
A new take on Italian classics: Black risotto, cod and pork rinds combine for a new taste experience.
A classic revisited: these Hasselback potatoes are a real treat for the eyes and the palate.