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 ...
You know crêpes with chocolate sauce, but have you ever tried this incredibly delicious treat with Speck Alto Adige PGI.
Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.
A strudel with a soft and savoury centre: Speck Alto Adige PGI, sautéed mushrooms and melted cheese wrapped in crispy puff pastry.
Easy to digest, simple and delicious: You and your guests will love it!
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.
Filled Schlutzkrapfen pasta, roasted Speck Alto Adige PGI, and fresh leaf salad: The hearty starter in between meals.
Yeast-free and irresistibly crispy: This mouthwatering dish will have the whole family flocking to the table.
Wow-factor guaranteed: A classy burger with Speck Alto Adige PGI, radicchio and flakes of parmesan.
For hot summer days: summer skewers with Speck Alto Adige PGI, apple and courgette
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.