MENU
Preparation
Filling: For the filling cook the unpeeled potatoes until soft. Peel them while still hot, pass through a fine sieve and let cool. Cut the Speck Alto Adige PGI into cubes, chop the parsley and combine with the potatoes thoroughly, season with salt and pepper. Cook the Maccheroni in salted water until soft, cool them and fill them with the potato-Speck mixture. Serving suggestion: Place the filled Maccheroni on a plate, sprinkle it with the butter sauce and briefly grill at a top-heat with chive and the grated alpine cheese “au gratin” in the oven.
Ready to try something new?
See more Speck recipes ...
You’ll impress even the most die-hard pasta fans with this recipe: Italian gnocchetti harmonises magnificently with Speck Alto Adige & mountain cheese.
Italian antipasti, ideal for celebrations, as a snack or as a starter. Enjoy our focaccia with Speck Alto Adige ...
This recipe brings crispy fried Speck Alto Adige PGI and everybody’s favourite spring vegetable together in perfect, mouthwatering harmony.
A new interpretation of a traditional dish: spinach dumplings served on a bed of creamed pumpkin with Speck Alto Adige PGI.
The seasoning of the Speck Alto Adige PGI, the acidity of the apple and the fresh salad combine to form a potpourri for the senses.
A riot of scents and aromas for this focaccia with herbs and Speck Alto Adige.
A true classic of South Tyrolean cuisine, reimagined with Speck Alto Adige PGI, spinach and roasted hazelnuts.
Keen on a spicy yet simply prepared dish? We’re dishing up Speck Alto Adige and cod.
A different take on spinach. Try our delicious and healthy pasta recipe with South Tyrolean pancetta and char from the Passeiertal valley.
A strudel with a soft and savoury centre: Speck Alto Adige PGI, sautéed mushrooms and melted cheese wrapped in crispy puff pastry.