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 traditional recipe is 100% South Tyrolean: ‘Nocken’ with Speck Alto Adige in meat stock – the perfect warm starter for all ages.
Speck as a mousse - this you have to try! Served with typical South Tyrolean bread like e.g. Vinschgau Breatln.
You know crêpes with chocolate sauce, but have you ever tried this incredibly delicious treat ...
Anyone can make a fried egg. But what about a poached egg instead? Jazzed up with cauliflower cream and roasted Speck Alto Adige!
For lovers of South Tyrol - a salad served in the jar!
South Tyrol on your plate! How about a traditional dish consisting of potato ‘rösti’ with Speck Alto Adige? Check out the recipe here ...
Mediterranean and Alpine cuisine unite in a single recipe: A different take on risotto!
This energy-boosting blend of avocado, chicken and quinoa is the perfect meal for sports freaks and fitness fanatics.
A riot of scents and aromas for this focaccia with herbs and Speck Alto Adige.
Cream of asparagus with a twist! Fresh mint, aromatic Speck Alto Adige and fragrant asparagus – for a dish with the scent of spring.
