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 new take on Italian classics: Black risotto, cod and pork rinds combine for a new taste experience.
This delicious baked dish combines delicate crepes, flavorful asparagus, and savory Speck Alto Adige PGI.
Seafood in Alpine cuisine? In combination with Speck Alto Adige PGI? Trust us, it’s delicious so try it yourself today.
South Tyrol on your plate! How about a traditional dish consisting of potato ‘rösti’ with Speck Alto Adige? Check out the recipe here ...
Served along with salad as a cold starter with Speck Alto Adige PGI, it goes great with Chanterelle, Portobello mushrooms, or white mushrooms. Enjoy!
Alpine cuisine meets Mediterranean lightness – a harmonious dish with fresh vegetables, turkey and Speck Alto Adige.
Perfect for a quick snack or an easy meal after work. You can never go wrong with a wrap!
A different take on spinach. Try our delicious and healthy pasta recipe with South Tyrolean pancetta and char from the Passeiertal valley.
Speck Alto Adige PGI and potatoes are an unbeatable tandem. The harmony of a savoury duo that you can taste.
A savoury, crispy granola with Speck Alto Adige PGI, oats, almonds and mild spices.