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 savoury, crispy granola with Speck Alto Adige PGI, oats, almonds and mild spices.
This pizza is a sure-fire way to win your guests’ hearts: It looks amazing, and the mild, smoky notes of the Speck Alto Adige PGI are nothing short of a triumph.
Delicious Italian mozzarella and savoury Speck Alto Adige pGI – a dream combination that harmonises from the start.
Mediterranean and Alpine cuisine unite in a single recipe: A different take on risotto with Speck Alto Adige PGI.
A traditional recipe with a modern twist. Featuring quinoa, mild red cabbage and of course our Speck Alto Adige.
Attention pasta lovers: You can’t go wrong with this South Tyrolean carbonara with Speck Alto Adige PGI.
So simple, so delicious: Pep up your risotto with apples, Speck Alto Adige PGI and cheese to give it that certain something!
Italian antipasti, ideal for celebrations, as a snack or as a starter. Enjoy our focaccia with Speck Alto Adige ...
For hot summer days: summer skewers with Speck Alto Adige PGI, apple and courgette
Much more than just a pasta recipe: Savour a “Schüttelbrot (crispy bread) cream” instead of the typical tomato sauce.