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 ...
Speck platters are to South Tyrol as tea is to England: Speck Alto Adige is a key part of any snack platter served with bread.
Quick and original: It’s a traditional omelette pepped up with Speck Alto Adige! Tastes so good, you’ll have to try it for yourself!
Can ravioli be a matchmaker? It can be with shrimps and Speck Alto Adige, which is an amazing combo you have to taste for yourself!
Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.
Those who like hearty meals should try out South Tyrolean “Quiche Lorraine.”
For once, you can serve char somewhat differently – but have you ever tried this fish wrapped in Speck Alto Adige?
This energy-boosting blend of avocado, chicken and quinoa is the perfect meal for sports freaks and fitness fanatics.
For pasta lovers: the crispiness of the crumble, the spicy aromas of Speck Alto Adige and the freshness of the pomegranate are sure to win you over.
South Tyrol on your plate! How about a traditional dish consisting of potato ‘rösti’ with Speck Alto Adige? Check out the recipe here ...
Are you looking for a creative and special dish? How about trying our recipe with roasted scallops in bacon foam?
