Potato pizza with Speck Alto Adige PGI

Course: appetizer
Style: modern
Level of difficulty: easy
Preparation time: 45 min.
Created by: Herbert Hintner

     

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  Potato pizza with Speck



100 g hand-sliced Speck Alto Adige PGI 
100 g thin slices of Speck Alto Adige PGI 
100 g speck potatoes with speck filling
olive oil 
2 radishes 
20 g horseradish
flavoured cream
salt and pepper
200 g hand-sliced Speck Alto Adige PGI 
200 g thin slices of Speck Alto Adige PGI 
200 g speck potatoes with speck filling
olive oil 
4 radishes 
40 g horseradish
flavoured cream
salt and pepper
400 g hand-sliced Speck Alto Adige PGI 
400 g thin slices of Speck Alto Adige PGI 
400 g speck potatoes with speck filling
olive oil 
8 radishes 
80 g horseradish
flavoured cream
salt and pepper
 

Preparation

Peel the potatoes, cut them into pieces and boil in salted water. Clean the Speck Alto Adige PGI removing the aromatic crust, cut first into thin slices then dice. Warm up the stewed tomatoes. Drain the potatoes, mash them and mix using a whisk, adding a pinch of salt. Spread the mashed potatoes evenly onto each serving plate using a piece of cling film and a meat mallet. Remove the cling film, cover as you wish, with Speck Alto Adige PGI, olives and capers and garnish with the basil!

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