Plaited breadsticks and Speck Alto Adige PGI

Course: appetizer
Style: traditional
Level of difficulty: medium Plaited breadsticks with spelt and nut flour and Speck Alto Adige

Preparation time: 90 min.
Created by: Stefano Cavada

Plaited breadsticks with spelt and nut flour and Speck Alto Adige

Ingredients
2 people
4 people
8 people

75 ml lukewarm water
12.5 g extra virgin olive oil
75 g type 1 flour
50 g spelt flour
20 g nut flour
¼ tsp dried yeast
¼ tsp brown sugar
½ teaspoon salt

8 slices Speck Alto Adige PGI
A few rocket leaves

150 ml lukewarm water
25 g extra virgin olive oil
150 g type 1 flour
100 g spelt flour
40 g nut flour
½ tsp dried yeast
½ tsp brown sugar
1 teaspoon salt

16 slices Speck Alto Adige PGI
A few rocket leaves

280 ml lukewarm water
50 g extra virgin olive oil
300 g type 1 flour
200 g spelt flour
80 g nut flour
1 tsp dried yeast
1 tsp brown sugar
2 teaspoons salt

32 slices Speck Alto Adige PGI
A few rocket leaves

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.

back to the recipes

Ready to try something new?

See more Speck recipes ...

Risotto with grey cheese and Speck Alto Adige PGI gelatin

Something entirely new can result from the melding of Italian traditional dishes and modern South Tyrolean cuisine ...

to the recipe

Polenta with Speck Alto Adige

Savoury-smoked Speck Alto Adige unites with fine Italian polenta – traditional and simple, but unbelievably delicious!

to the recipe

Avocado, chicken breast, Speck Alto Adige PGI and quinoa bowl

Couper les tomates en deux et les disposer sur une plaque, côté coupé vers le haut. Saupoudrer d’une pincée de sucre, de sel, d’origan et d’un filet d’huile. Enfourner à chaleur tournante à 200 °C pendant 40 minutes. Pendant ce temps, cuire le quinoa selon les indications sur l’emballage. Cuire les escalopes de blanc de poulet et les couper en lamelles. Couper le Speck Alto Adige IGP en allumettes. Couper les avocats en deux, retirer le noyau et la peau et les couper en fines lamelles. Assaisonner le quinoa avec du sel, du poivre et de l’huile d’olive vierge extra et le servir dans quatre bols. Pour finir, ajouter dans chaque bol les tomates confites, les allumettes de speck, les escalopes de poulet et l’avocat.

This energy-boosting blend of avocado, chicken and quinoa is the perfect meal for sports freaks and fitness fanatics.

to the recipe

Rye crackers with Speck Alto Adige PGI and chia seeds

Nothing beats homemade treats – and these light crackers with Speck Alto Adige are a healthy alternative snack!

to the recipe

Hearty herb zucchini pancakes with Speck Alto Adige

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

to the recipe

French toast with smoked mackerel and Speck Alto Adige

Watch out, it’s about to get creative: Vinschgerl bread French toast with smoked delicacies and, of course, Speck Alto Adige. For brunch or as a starter.

to the recipe