MENU
Preparation
Place the Radicchio, the Parmesan, the butter and salt in a blender and blend until a smooth cream is obtained. In a saucepan, toast the rice with a little olive oil, cover with boiling vegetable stock and season with salt and pepper. Cook for 15-20 minutes, stirring repeatedly and adding more stock as needed. Remove from the heat and blend into the risotto the Radicchio, butter and Parmesan cream, then whisk it all together over the heat. Let it cool before overturning the mould onto the serving dish. Garnish with the Casatella cream cheese and the Speck Alto Adige PGI.
Ready to try something new?
See more Speck recipes ...
Watch out, it’s about to get creative: Vinschgerl bread French toast with smoked delicacies and, of course, Speck Alto Adige. For brunch or as a starter.
Filled Schlutzkrapfen pasta, roasted Speck Alto Adige, and fresh leaf salad: The hearty starter in between meals!
A riot of scents and aromas for this focaccia with herbs and Speck Alto Adige.
You’ve never tried polenta like this before: wrapped in Speck Alto Adige it’s a new-fangled delight ...
A light starter you’ll love and so will your guests!
Served along with salad as a cold starter, it goes great with Chanterelle, Portobello mushrooms, or white mushrooms. Enjoy!
A new interpretation of a traditional dish: spinach dumplings served on a bed of creamed pumpkin.
A traditional recipe with a modern twist. Featuring quinoa, mild red cabbage and of course our Speck Alto Adige.
A dish often enjoyed on an Alpine tour or as a snack: South Tyrolean Bauerntoast is more than just bread.
Keen on a spicy yet simply prepared dish? We’re dishing up Speck Alto Adige and cod.
