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 ...
This pizza dough is made in part from peeled potatoes. Learn how such pizza dough from potatoes is made with Speck Alto Adige PGI.
A light and savoury salad with Speck Alto Adige PGI – quick to prepare and perfect for the summer.
Sweet oven-roasted pears wrapped in Speck Alto Adige PGI, topped with melted gorgonzola, honey and crunchy walnuts.
The perfect between-meal snack... authenticity guaranteed with Speck Alto Adige PGI.
Those who like hearty meals should try out South Tyrolean “Quiche Lorraine.”
Want to enjoy pasta like in Bella Italia? The easy at-home recipe!
Lunch or dinner alike, this Italian classic is always the perfect dish - especially when Speck Alto Adige PGI is the secret ingredient
You’ve never tried polenta like this before: wrapped in Speck Alto Adige it’s a new-fangled delight ...
Traditional Spätzle noodles with succulent Speck Alto Adige PGI, local cheese and a hint of rosemary for that very special taste.
Serve Speck Alto Adige PGI together with this mouth-wateringly moreish pear and grape chutney for a South Tyrolean snack with style.