MENU
4 medium-sized potatoes 20 g butter 45 g Speck Alto Adige PGI 60 ml sour cream Chives to taste Salt and pepper
8 medium-sized potatoes 40 g butter 90 g Speck Alto Adige PGI 120 ml sour cream Chives to taste Salt and pepper
16 medium-sized potatoes 80 g butter 180 g Speck Alto Adige PGI 240 ml sour cream Chives to taste Salt and pepper
Preparation
Preheat oven to 200°C. Place the potatoes between the handles of two knives to act as a stop, then cut 1mm slices into the potatoes across their entire length, taking care not to cut right through them (the handles are just a precaution). Melt the butter and carefully brush between the potato slices. Add a pinch of salt and bake for 50-60 minutes. Meanwhile fry the Speck Alto Adige PGI in a little olive oil. When the potatoes are ready, add a tablespoon of sour cream, a few chopped chives and the Speck Alto Adige PGI cubes.
Ready to try something new?
See more Speck recipes ...
This recipe brings crispy fried Speck Alto Adige PGI and everybody’s favourite spring vegetable together in perfect, mouthwatering harmony.
Tender pork fillet wrapped in Speck Alto Adige PGI with smooth pea cream and rich seasoning
Speck as a mousse - this you have to try! Served with typical South Tyrolean bread like e.g. Vinschgau Breatln.
Elegant and tasty, ideal as appetisers or as a simple and balanced main course with Speck Alto Adige PGI.
Served along with salad as a cold starter with Speck Alto Adige PGI, it goes great with Chanterelle, Portobello mushrooms, or white mushrooms. Enjoy!
Anyone can make a fried egg. But what about a poached egg instead? Jazzed up with cauliflower cream and roasted Speck Alto Adige!
French cheese and Italian artichokes together with Speck Alto Adige PGI and walnuts: An absolute must-taste!
Taralli, cheese cream and Speck Alto Adige PGI as you’ve never seen them before: Here’s a triple-layered treat, just for you.
The sweetness of pumpkin and the full-bodied taste of Speck Alto Adige PGI: Lasagne like you’ve never seen before!
Here’s one for all of you who want to treat yourselves to a très exclusive Sunday brunch. Manna from heaven, so to speak...