Potatoes with Speck Alto Adige - recipe

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

     

Print  
   Potatoes with Speck
80 g Speck Alto Adige PGI 
4 medium sized potatoes
50 g sour cream 
25 g braised onions
5 g chives 
1 sprig of thyme 
2 leaves of basil 
2 sprigs of parsley
salt and pepper
160 g Speck Alto Adige PGI 
8 medium sized potatoes 
100 g sour cream
50 g braised onions 
10 g chives 
2 sprigs of thyme 
4 leaves of basil 
4 sprigs of parsley
salt and pepper
320 g Speck Alto Adige PGI 
16 medium sized potatoes 
200 g sour cream 
100 g braised onions 
20 g chives 
4 sprigs of thyme 
8 leaves of basil 
8 sprigs of parsley
salt and pepper
  

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.
back to the recipes

Ready to try something new?

See more Speck recipes ...

Cheese fondue with Speck Alto Adige PGI

Cheese fondue 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!

to the recipe

Pan-fried French toast with baked apple and Speck Alto Adige PGI

Pan-fried French toast with baked apple and Speck Alto Adige PGI

Here’s one for all of you who want to treat yourselves to a très exclusive Sunday brunch. Manna from heaven, so to speak... 

to the recipe

Hummus with pumpkin and Speck Alto Adige - recipe

Hummus with pumpkin and Speck with toasted croutons

Hummus with pumpkin, Speck Alto Adige PGI and croutons for a gourmet starter.

to the recipe

Galette bretonne with Speck Alto Adige and courgettes – recipe

Bretonische Galette auf einem Teller serviert mit Zucchini, Frühlingszwiebeln und Speck Alto Adige g.g.A., garniert mit frischem Speck und schwarzem Pfeffer.

Crispy galettes with sautéed courgettes and intensely flavoured Speck Alto Adige PGI

to the recipe

Open sandwich with Speck Alto Adige PGI, turkey and lettuce - recipe

Open SLT with Speck, turkey, lettuce and toma-to

Alpine cuisine meets Mediterranean lightness – a harmonious dish with fresh vegetables, turkey and Speck Alto Adige.

to the recipe

Fried char wrapped in Speck Alto Adige PGI - recipe

Fried char wrapped in speck

For once, you can serve char somewhat differently – but have you ever tried this fish wrapped in Speck Alto Adige?

to the recipe

Stuffed Meatloaf with Speck Alto Adige - Recipe

Sliced stuffed meatloaf on a white plate, with melted cheese and speck visible in each slice, garnished with fresh parsley and served with thin slices of speck and a glass of red wine.

Oven-baked meatloaf with Speck Alto Adige PGI, melted cheese and crunchy walnuts.

to the recipe

Buns with Cheese Béchamel and Speck – recipe

A plate full of delicious fbuns with cheese béchamel and Speck Alto Adige PGI. Picture, Picture

Fluffy buns filled with creamy cheese and Speck Alto Adige PGI

to the recipe

Baked Zucchini Flowers with Goat’s Milk Ricotta, Speck Alto Adige and Saffron Sauce – recipe

Three zucchini flowers stuffed with ricotta and wrapped in bacon, served on a plate with creamy sauce and fresh herbs.

Delicate flowers, savoury Speck Alto Adige PGI and golden saffron sauce – a baked dish full of South Tyrolean summer flavours.

to the recipe

The Marende: A traditional South Tyrolean snack

The Marende: A traditional South Tyrolean snack

The perfect between-meal snack... authenticity guaranteed with Speck Alto Adige PGI.

to the recipe