Grated radicchio-lasagnette with Speck Alto Adige PGI

Course: starter
Style: modern
Level of difficulty: medium
Preparation time: 60 min.
Created by: Consorzio Tutela Speck Alto Adige

     

Print  
   Grated radicchio-and-speck lasagnette
2 sheets of dough approx. 20 x 20 cm 
20 g butter 
20 g flour 
250 ml milk
nutmeg 
125 g radicchio 
2,5 ml white wine vinegar 
60 g Speck Alto Adige PGI 
40 g shaved Stilfser cheese
chives as a garnish
4 sheets of dough approx. 20 x 20 cm 
40 g butter 
40 g flour 
500 ml milk
nutmeg 
250 g radicchio
5 ml white wine vinegar 
120 g Speck Alto Adige PGI 
80 g shaved Stilfser cheese
chives as a garnish
8 sheets of dough approx. 20 x 20 cm 
80 g butter 
80 g flour 
1 l milk
nutmeg 
500 g radicchio 
10 ml white wine vinegar 
240 g Speck Alto Adige PGI 
160 g shaved Stilfser cheese
chives as a garnish
  

Preparation

Sauté the strips of Speck Alto Adige PGI and radicchio in butter. Add white wine vinegar, dust with flour, and then pour in the milk. Let simmer for approx. 10 minutes and season with salt and nutmeg. Fill the cooked sheets of dough with the béchamel sauce and shaved cheese and bake for approx. 40 min at 180 °C.
 
back to the recipes
startermodernmin60mediumvideo

Ready to try something new?

See more Speck recipes ...

Onion quiche with Speck Alto Adige PGI

Speck onion quiche

Those who like hearty meals should try out South Tyrolean “Quiche Lorraine.”

to the recipe

Speck Alto Adige ravioli filled with cheese on lettuce

Speck ravioli with cream cheese

Are you searching for a light, yet tasty starter for your summer party?

to the recipe

Speck Alto Adige PGI layered pie

Speck layered pie

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.

to the recipe

Grilled melons with Speck Alto Adige PGI and rocket pesto

Grilled melons with Speck Alto Adige PGI and rocket pesto

Looking for inspiration? Add a dash of fruit to the grill and try our tip for hot summer days.

to the recipe

Avocado, chicken breast, Speck Alto Adige PGI and quinoa bowl

Couper les tomates en deux et les disposer sur une plaque, côté coupé vers le haut. Saupoudrer d’une pincée de sucre, de sel, d’origan et d’un filet d’huile. Enfourner à chaleur tournante à 200 °C pendant 40 minutes. Pendant ce temps, cuire le quinoa selon les indications sur l’emballage. Cuire les escalopes de blanc de poulet et les couper en lamelles. Couper le Speck Alto Adige IGP en allumettes. Couper les avocats en deux, retirer le noyau et la peau et les couper en fines lamelles. Assaisonner le quinoa avec du sel, du poivre et de l’huile d’olive vierge extra et le servir dans quatre bols. Pour finir, ajouter dans chaque bol les tomates confites, les allumettes de speck, les escalopes de poulet et l’avocat.

This energy-boosting blend of avocado, chicken and quinoa is the perfect meal for sports freaks and fitness fanatics.

to the recipe

Chanterelle salad with Speck Alto Adige PGI

Chanterelle salad with speck

Served along with salad as a cold starter, it goes great with Chanterelle, Portobello mushrooms, or white mushrooms. Enjoy!

to the recipe

South Tyrolean Bauerntoast with Speck Alto Adige PGI

South Tyrolean Bauerntoast

A dish often enjoyed on an Alpine tour or as a snack: South Tyrolean Bauerntoast is more than just bread.

to the recipe

Spinach pasta with South Tyrolean pancetta, char and leek

Spinach pasta with pancetta

A different take on spinach. Try our delicious and healthy pasta recipe with South Tyrolean pancetta and char from the Passeiertal valley.

to the recipe

Poached eggs with Speck Alto Adige PGI

Poached eggs with speck

Anyone can make a fried egg. But what about a poached egg instead? Jazzed up with cauliflower cream and roasted Speck Alto Adige!

to the recipe

Ravioli with salted cod, South Tyrolean pancetta and potatoes

Spelt ravioli with salted cod

Drizzled with melted butter, sprinkled smoked ricotta and garnished with crispy South Tyrolean pancetta bits ... Mhmmm ...

to the recipe