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 ...
Yes, we are serious: This recipe features typical waffles like you know from your childhood, yet with a twist ...
This Speck Alto Adige coleslaw goes especially well with Speck-flavoured dumplings, ‘Gröstl’ (a traditional meat and potato dish) or goulash. Red cabbage can be substituted for white cabbage.
French cheese and Italian artichokes together with Speck Alto Adige PGI and walnuts: An absolute must-taste!
Those who like hearty meals should try out South Tyrolean “Quiche Lorraine.”
You know crêpes with chocolate sauce, but have you ever tried this incredibly delicious treat ...
A different take on spinach. Try our delicious and healthy pasta recipe with South Tyrolean pancetta and char from the Passeiertal valley.
Looking for inspiration? Add a dash of fruit to the grill and try our tip for hot summer days.
Speck Alto Adige and potatoes are an unbeatable tandem. The harmony of a savoury duo that you can taste.
Served along with salad as a cold starter, it goes great with Chanterelle, Portobello mushrooms, or white mushrooms. Enjoy!
A traditional recipe with a modern twist. Featuring quinoa, mild red cabbage and of course our Speck Alto Adige.
