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 ...
You’ve never tried polenta like this before: wrapped in Speck Alto Adige it’s a new-fangled delight ...
A recipe for connoisseurs & gourmets and all those aspire to be!
Those who like hearty meals should try out South Tyrolean “Quiche Lorraine.”
A recipe for asparagus lovers and all those who aspire to be! Learn more here.
A traditional recipe with a modern twist. Featuring quinoa, mild red cabbage and of course our Speck Alto Adige.
For lovers of South Tyrol - a salad served in the jar!
A new interpretation of a traditional dish: spinach dumplings served on a bed of creamed pumpkin.
A riot of scents and aromas for this focaccia with herbs and Speck Alto Adige.
Are you searching for a light, yet tasty starter for your summer party?
A starter to whet the appetite: the filling of black grapes, brie, Speck Alto Adige and sage leaves makes this focaccia an irresistible treat.
