MENU
Preparation
Boil the potatoes in salted water leaving their skin on. Warm the sour cream and season with salt and pepper. Add the finely chopped herbs. Cut the potatoes at about one third of their length and delicately scoop out the flesh using a teaspoon. Cut the Speck Alto Adige PGI into slices, mix with the braised onions and use the mixture to fill the empty potatoes. Put the sour cream onto the plate and place the potatoes on top. Garnish as you wish.
Ready to try something new?
See more Speck recipes ...
A recipe with Speck Alto Adige PGI for asparagus lovers and all those who aspire to be.
Give your antipasto even more taste - with Seck Alto Adige PGI and a homemade garlic salsa
A dish often enjoyed on an Alpine tour or as a snack: South Tyrolean Bauerntoast is more than just bread.
Yeast-free and irresistibly crispy: This mouthwatering dish will have the whole family flocking to the table.
Delicious Italian mozzarella and savoury Speck Alto Adige pGI – a dream combination that harmonises from the start.
This recipe brings crispy fried Speck Alto Adige PGI and everybody’s favourite spring vegetable together in perfect, mouthwatering harmony.
Tender pork fillet wrapped in Speck Alto Adige PGI with smooth pea cream and rich seasoning
Nothing beats homemade treats – and these light crackers with Speck Alto Adige are a healthy alternative snack!
A new interpretation of a traditional dish: spinach dumplings served on a bed of creamed pumpkin with Speck Alto Adige PGI.
There’s one thing we’re sure of: Once you’ve tried this cheese fondue, you’ll never eat it without Speck Alto Adige PGI again!