Pastry whorls with Speck Alto Adige PGI

 

Course: starter
Style: modern
Level of difficulty: medium 
Preparation time: 60 min.
Created by: Stefano Cavada

     

Print  
  Pastry whorls with Speck Alto Adige PGI



for the dough

500 g type 1 flour
3.5 g dried brewer’s yeast of ½ cube fresh yeast
280 ml water
25 g extra virgin olive oil
10 g fine salt

for the filling

150 g Speck Alto Adige PGI, cubed 
200 g pizza mozzarella (block), grated
1 tbsp. fresh chives, chopped
Salt
Pepper

 

preparation

Combine the flour, dried brewer’s yeast (if using fresh yeast, dissolve first), the water and the oil in a food processor bowl.

Knead with dough hook attachment for 8 minutes until the dough is smooth and compact.  Form the dough into a ball, place in a lightly-greased bowl, cover with cling film and leave to rest in a warm place for 60 minutes.

 

Divide the dough in two equal pieces and roll out to two rectangles of approx. 35 x 28 cm. Sprinkle the grated mozzarella, cubed Speck Alto Adige PGI and chopped chives over both rectangles, leaving a border of approx. 2 cm on one of the short sides. Roll up the filled dough, starting from the opposite short side, until you reach the border. Brush the border with a little water and seal. Using a bread knife, cut the roll into slices of approx. 2 cm thick with a bread knife and place on a baking-paper lined tray.  

Cover the rolls with a clean tea towel and leave to rest in a warm place for 60 minutes.

Brush each roll with a little water and bake in a preheated oven (static 200°C/ fan 180°C) for 18-20 minutes.

Leave to cool on the tray until warm, then transfer to a wire rack. 

 

 

Ready to try something new?

See more Speck recipes ...

Grilled melons with Speck Alto Adige PGI and rocket pesto

Grilled melons with Speck Alto Adige PGI and rocket pesto

Looking for inspiration? Add a dash of fruit to the grill and try our tip for hot summer days.

Waffle with horse radish and Speck Alto Adige PGI

Waffle with horseradish and speck

Yes, we are serious: This recipe features typical waffles like you know from your childhood, yet with a twist ...

Speck Alto Adige PGI layered pie

Speck layered pie

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.

Grated radicchio-lasagnette with Speck Alto Adige PGI

Grated radicchio-and-speck lasagnette

Radicchio is not only healthy, its a true culinary experience in combination with authentic Speck Alto Adige!

Speck Alto Adige PGI carpaccio and boletus mushrooms

Speck carpaccio and portobello mushrooms

Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.

Rocket, Granny Smith apple and Speck Alto Adige PGI

Rocket, Granny Smith apple, Speck and Parmesan salad

The seasoning of the Speck Alto Adige, the acidity of the apple and the fresh salad combine to form a potpourri for the senses.

Hearty herb zucchini pancakes with Speck Alto Adige

Hearty herb zucchini pancakes with Speck Alto Adige

Pancakes also taste deliciously salty. Try these hearty pancakes with zucchini and Speck Alto Adige.

Tagliatelle with crispy Speck Alto Adige PGI and chestnuts

Tagliatelle with crispy Speck Alto Adige PGI and chestnuts

A fragrant first course, irresistible for those who love the full taste of chestnuts and Speck Alto Adige IGP.

Beef tagliata wrapped in Speck Alto Adige and baked potatoes

Beef tagliata wrapped in speck over glazed radicchio and baked potatoes

A recipe for connoisseurs & gourmets and all those aspire to be!

Open sandwich with Speck Alto Adige PGI, turkey and lettuce

Open SLT with Speck, turkey, lettuce and toma-to

Alpine cuisine meets Mediterranean lightness – a harmonious dish with fresh vegetables, turkey and Speck Alto Adige.