MENU
200 g rocket 4 sprigs of mint 4 sprigs basil 60 ml olive oil 2 limes 2 Galia melons 360 g slices of Speck Alto Adige PGI, thinly sliced 2 lemons Salt, pepper Fresh cress
Preparation
Rocket pesto preparation: Coarsely chop the rocket. Pluck the leaves from the mint and basil branches and put them into a chopper with the rocket. Add the olive oil and puree to a pesto. If the pesto is too thick, add a little water if necessary. Season with lime juice, salt and pepper. Cut the melon in half, remove the seeds (core) and cut into slices. Sprinkle with lemon juice and grill or fry in a pan for 3 minutes on each side. Place the melon slices on a plate. Roll up the Speck Alto Adige PGI and put it in between each slice. Sprinkle everything with the rocket pesto and garnish with fresh cress.
Ready to try something new?
See more Speck recipes ...
Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.
Anyone can make a fried egg. But what about a poached egg instead? Jazzed up with cauliflower cream and roasted Speck Alto Adige!
This delicious baked dish combines delicate crepes, flavorful asparagus, and savory Speck Alto Adige PGI.
A dish often enjoyed on an Alpine tour or as a snack: South Tyrolean Bauerntoast is more than just bread.
Hearty traditional fare reimagined: cabbage, crispy Speck Alto Adige and fresh parsley make this a dish to remember.
A riot of scents and aromas for this focaccia with herbs and Speck Alto Adige.
Want to enjoy pasta like in Bella Italia? The easy at-home recipe!
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!
Served along with salad as a cold starter with Speck Alto Adige PGI, it goes great with Chanterelle, Portobello mushrooms, or white mushrooms. Enjoy!
This recipe brings crispy fried Speck Alto Adige PGI and everybody’s favourite spring vegetable together in perfect, mouthwatering harmony.