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 ...
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.
Hummus with pumpkin, Speck Alto Adige and croutons for a gourmet starter.
Crunchy meets creamy: Delicious rosemary biscuits with mascarpone mousse and speck
Nothing beats homemade treats – and these light crackers with Speck Alto Adige are a healthy alternative snack!
A starter to whet the appetite: the filling of black grapes, brie, Speck Alto Adige and sage leaves makes this focaccia an irresistible treat.
Nutritious, tasty and incredibly easy to make: These burgers tick every box and more – try them for yourself!
Cream of asparagus with a twist! Fresh mint, aromatic Speck Alto Adige and fragrant asparagus – for a dish with the scent of spring.
For hot summer days: summer skewers with Speck Alto Adige PGI, apple and courgette
Seafood in Alpine cuisine? In combination with Speck Alto Adige? Trust us, it’s delicious so try it yourself today ...
This energy-boosting blend of avocado, chicken and quinoa is the perfect meal for sports freaks and fitness fanatics.
