MENU
½ small zucchini 75 g buckwheat flour ¼ teaspoon baking powder ¼ teaspoon baking soda 1 egg 75 g yogurt 15 g mixed herbs (dill, chives, parsley) ½ tbsp linseed 6 slices Speck Alto Adige PGI Salt, pepper Oil for baking Serve with yoghurt and fresh herbs
1 small zucchini 150 g buckwheat flour ½ teaspoon baking powder ½ teaspoon baking soda 2 eggs 150 g yogurt 30 g mixed herbs (dill, chives, parsley) 1 tbsp linseed 12 slices Speck Alto Adige PGI Salt, pepper Oil for baking Serve with yoghurt and fresh herbs
2 small zucchini 300 g buckwheat flour 1 teaspoon baking powder 1 teaspoon baking soda 4 eggs 300 g yogurt 60 g mixed herbs (dill, chives, parsley) 2 tbsp linseed 24 slices Speck Alto Adige PGI Salt, pepper Oil for baking Serve with yoghurt and fresh herbs
Preparation
Wash the zucchini and grate coarsely. Thoroughly squeeze out in a kitchen towel until the zucchini is very dry. Mix the buckwheat flour with the baking powder and the baking soda. Place the grated zucchini, eggs and yoghurt in a mixing bowl and mix loosely. Finely chop the herbs. Fold linseed and herbs into the dough. Heat a coated frying pan with a little oil. Pour about 2 tbsp. of dough per pancake into the frying pan and brown without overcooking. To serve, mix some yoghurt with herbs, salt and pepper. Pour one tablespoon of this mixture onto the pancakes and cover each with three slices of Speck Alto Adige. A crunchy salad of diced radishes and cucumbers is the ideal side dish.
Ready to try something new?
See more Speck recipes ...
Mediterranean and Alpine cuisine unite in a single recipe: A different take on risotto with Speck Alto Adige PGI.
Instead of buying from the store, make this speciality from Italy yourself! Mhmmm ... it smells so good!
A new interpretation of a traditional dish: spinach dumplings served on a bed of creamed pumpkin with Speck Alto Adige PGI.
Homemade pasta dough with leek purée, refined with Speck Alto Adige and oven-fresh tomatoes – Sounds and tastes delicious!
A different take on Millefoglie. Instead of being sweet, this dish is savoury and hearty thanks to the Speck Alto Adige. It’s an especially light recipe that works well as a starter.
Would you like something warm? Here's a creative and delicious dish with Speck Alto Adige PGI that's perfect for the cold season.
A classic revisited: these Hasselback potatoes are a real treat for the eyes and the palate.
Speck as a mousse - this you have to try! Served with typical South Tyrolean bread like e.g. Vinschgau Breatln.
For lovers of South Tyrol - a salad served with Speck Alto Adige PGI in the jar.
These creamy, herby appetiser balls disappear in one single bite.