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 ...
Keen on a spicy yet simply prepared dish? We’re dishing up Speck Alto Adige and cod.
Quick and original: It’s a traditional omelette pepped up with Speck Alto Adige PGI! Tastes so good, you’ll have to try it for yourself!
Served along with salad as a cold starter with Speck Alto Adige PGI, it goes great with Chanterelle, Portobello mushrooms, or white mushrooms. Enjoy!
Creamy herb rolls wrapped in Speck Alto Adige PGI bring freshness and full flavor together
A classic revisited: these Hasselback potatoes are a real treat for the eyes and the palate.
A strudel with a soft and savoury centre: Speck Alto Adige PGI, sautéed mushrooms and melted cheese wrapped in crispy puff pastry.
A true classic of South Tyrolean cuisine, reimagined with Speck Alto Adige PGI, spinach and roasted hazelnuts.
Looking for inspiration? Add a dash of fruit to the grill with Speck Alto Adige PGI and try our tip for hot summer days.
These all-Italian schiacciatine and grissini taste even better when served together with fresh mozzarella and Speck Alto Adige PGI.
This Speck Alto Adige coleslaw goes especially well with Speck-flavoured dumplings, ‘Gröstl’ (a traditional meat and potato dish) or goulash. Red cabbage can be substituted for white cabbage.