MENU
Preparation
Boil and cool the potatoes. Clean the chanterelles and set aside. Slice the potatoes and fry in olive oil; set aside. Season the tenderloins with salt and pepper and sear quickly in hot oil on both sides. Let rest in a preheated 80°C oven for 5-10 minutes, according to thickness. Slice the onion into thin slices and fry slightly along with the chanterelles and Speck Alto Adige PGI strips. Add the fried potatoes and fry for a bit longer. Season with marjoram, salt and pepper and add a bit of beef broth. Place the hash on plates and top with the tenderloins. Can be served with coleslaw or, in spring, a salad of dandelion greens.
Ready to try something new?
See more Speck recipes ...
For lovers of South Tyrol - a salad served in the jar!
Alpine cuisine meets Mediterranean lightness – a harmonious dish with fresh vegetables, turkey and Speck Alto Adige.
Savoury-smoked Speck Alto Adige unites with fine Italian polenta – traditional and simple, but unbelievably delicious!
This pizza dough is made in part from peeled potatoes. Learn how such pizza dough from potatoes is made!
A different take on Millefoglie. Instead of being sweet, this dish is savoury and hearty thanks to the Speck Alto Adige. It’s an especially light recipe that works well as a starter.
Much more than just a pasta recipe: Savour a “Schüttelbrot (crispy bread) cream” instead of the typical tomato sauce.
An absolute classic of traditional South Tyrolean cuisine: Speck-flavoured dumplings made in South Tyrol! Discover the original recipe!
South Tyrol on your plate! How about a traditional dish consisting of potato ‘rösti’ with Speck Alto Adige? Check out the recipe here ...
Pancakes also taste deliciously salty. Try these hearty pancakes with zucchini and Speck Alto Adige.
This Speck Alto Adige coleslaw goes especially well with Speck-flavoured dumplings, ‘Gröstl’ (a traditional meat and potato dish) or goulash. Red cabbage can be substituted for white cabbage.
