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 ...
Speck as a mousse - this you have to try! Served with typical South Tyrolean bread like e.g. Vinschgau Breatln.
A riot of scents and aromas for this focaccia with herbs and Speck Alto Adige.
A dish often enjoyed on an Alpine tour or as a snack: South Tyrolean Bauerntoast is more than just bread.
This energy-boosting blend of avocado, chicken and quinoa is the perfect meal for sports freaks and fitness fanatics.
Do you love pizza? Then try this recipe for calzoni with speck Alto Adige PGI to experience a sensational explosion of tastes!
The sweetness of pumpkin and the full-bodied taste of Speck Alto Adige PGI: Lasagne like you’ve never seen before!
Mediterranean and Alpine cuisine unite in a single recipe: A different take on risotto!
Those who like hearty meals should try out South Tyrolean “Quiche Lorraine.”
Serve Speck Alto Adige PGI together with this mouth-wateringly moreish pear and grape chutney for a South Tyrolean snack with style.
This pizza dough is made in part from peeled potatoes. Learn how such pizza dough from potatoes is made!