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 ...
A refined dish that harmoniously combines prawns, Speck Alto Adige PGI, and Roveja peas.
Cream of asparagus with a twist! Fresh mint, aromatic Speck Alto Adige and fragrant asparagus – for a dish with the scent of spring.
A new take on Italian classics: Black risotto, cod and pork rinds combine for a new taste experience.
Attention pasta lovers: You can’t go wrong with this South Tyrolean carbonara with Speck Alto Adige PGI.
A starter to whet the appetite: the filling of black grapes, brie, Speck Alto Adige and sage leaves makes this focaccia an irresistible treat.
Do you love pizza? Then try this recipe for calzoni with speck Alto Adige PGI to experience a sensational explosion of tastes!
Figs meet Speck – the aromas of the fruit and the spicy flavour of the Speck Alto Adige combine to produce a special salad.
A savoury, crispy granola with Speck Alto Adige PGI, oats, almonds and mild spices.
For pasta lovers: the crispiness of the crumble, the spicy aromas of Speck Alto Adige PGI and the freshness of the pomegranate are sure to win you over.
A classic revisited: these Hasselback potatoes are a real treat for the eyes and the palate.