MENU
Preparation
Mix the flour and add the yeast, sugar and salt. Make a small hollow in the middle. Add the water and oil and begin to knead. The dough should be soft and quite moist. When the dough is ready, put it on the baking paper and grease the surface. Cover with a cloth and let it rise for 50 minutes. Preheat the oven to 200°C in a static oven or 180°C in a fan oven. Divide the dough into small pieces and draw them out into long strips. Plait three strips of dough into a braid. Place the braids on a baking sheet covered with baking paper and bake for 20 minutes. Once ready, allow the braids to cool, wrap in a slice of Speck Alto Adige PGI and decorate with rocket.
Ready to try something new?
See more Speck recipes ...
Ready for an Italian classic? Don’t miss your chance to try this popular potato recipe with Speck Alto Adige sauce ...
A new take on Italian classics: Black risotto, cod and pork rinds combine for a new taste experience.
The seasoning of the Speck Alto Adige, the acidity of the apple and the fresh salad combine to form a potpourri for the senses.
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.
We love to cook with wine. Sometimes we even use it to actually cook. Especially in combination with leek, grey cheese and Speck Alto Adige - what could be better?
Alpine cuisine meets Mediterranean lightness – a harmonious dish with fresh vegetables, turkey and Speck Alto Adige.
Served along with salad as a cold starter, it goes great with Chanterelle, Portobello mushrooms, or white mushrooms. Enjoy!
Hummus with pumpkin, Speck Alto Adige and croutons for a gourmet starter.
Tender and juicy main course, guaranteed to succeed: Stuffed chicken breast, wrapped in Speck Alto Adige PGI.
Much more than just a pasta recipe: Savour a “Schüttelbrot (crispy bread) cream” instead of the typical tomato sauce.
