Rösti with Speck Alto Adige PGI - recipe

Course: main course
Style: traditional
Level of difficulty: easy
Preparation time: 30 min.
Created by: H. Gasteiger, G. Wieser, H. Bachmann

     

Print  
   Rösti with Speck
200 g of waxy potatoes 
2 tbsp. of oil for frying
salt
Salad marinade:
15 ml of white-wine vinegar 
25 ml of meat stock or water 
30 ml of olive oil
salt and freshly ground pepper
Besides:
8 slices of Speck Alto Adige PGI 
25 g of rocket leaves 
½ tbsp. of horseradish shavings 
1 tbsp. of sour cream
salt
400 g of waxy potatoes 
4 tbsp. of oil for frying
salt
Salad marinade:
30 ml of white-wine vinegar
50 ml of meat stock or water 
60 ml of olive oil
salt and freshly ground pepper
Besides:
16 slices of Speck Alto Adige PGI
50 g of rocket leaves 
1 tbsp. of horseradish shavings 
2 tbsp. of sour cream
salt
800 g of waxy potatoes 
8 tbsp. of oil for frying
salt
Salad marinade:
60 ml of white-wine vinegar 
100 ml of meat stock or water 
120 ml of olive oil
salt and freshly ground pepper
Besides:
32 slices of Speck Alto Adige PGI 
100 g of rocket leaves 
2 tbsp. of horseradish shavings 
4 tbsp. of sour cream
salt
  

Preparation

Peel the potatoes. Either grate them coarsely with a grater or cut them first into thin slices with a mandoline and then into fine strips. Season with salt. Heat the oil in a pan, add the potatoes, and press them down. Reduce the heat slightly, turn the potatoes over with a spatula, and leave to fry until golden brown.

Salad marinade:

Mix well together the white-wine vinegar and the meat stock or water. Stir the olive oil into the mixture. Season with salt and pepper.

Finishing:

Dress the rocket leaves with the salad marinade and serve them with the Rösti. Garnish the Rösti with the slices of Speck Alto Adige PGI and the shavings of horseradish. Season the sour cream with salt and decorate the edge of the dish with it before serving.

Make sure there’s always enough oil for the Rösti to fry in. You can also use a small Rösti pan to fry the Rösti in helpings. For a change, you can add strips of raw courgettes or pumpkins to the potatoes. Rösti are a perfect accompaniment to grilled or sautéed meat as well as to smoked fish.
 
back to the recipes

Ready to try something new?

See more Speck recipes ...

Torta salata with original Speck form Alto Adige e onions - recipe

Speck onion quiche

Those who like hearty meals should try out South Tyrolean “Quiche Lorraine.”

to the recipe

“Hasselback potatoes” with Speck Alto Adige and sour cream - recipe

“Hasselback potatoes” with Speck and cream with sour cream and chives

A classic revisited: these Hasselback potatoes are a real treat for the eyes and the palate.

to the recipe

Leek risotto with Speck Alto Adige - recipe

Leek risotto with speck

A South Tyrolean recipe with Speck Alto Adige PGI that unites the flair of Italian cuisine with home-style German tradition.

to the recipe

Endives with Speck Alto Adige – recipe

South Tyrolean-style carbonara

Looking for a tasty alternative to the usual salad? Try this colourful and irresistible recipe con Speck Alto Adige PGI.

to the recipe

South Tyrolean charcuterie board with pears, grapes, chutney and Speck Alto Adige PGI

South Tyrolean charcuterie board with pears, grapes, chutney and Speck Alto Adige PGI

Serve Speck Alto Adige PGI together with this mouth-wateringly moreish pear and grape chutney for a South Tyrolean snack with style. 

to the recipe

Risotto with green asparagus and Speck Alto Adige

Risotto with green asparagus and Speck Alto Adige PGI

This recipe brings crispy fried Speck Alto Adige PGI and everybody’s favourite spring vegetable together in perfect, mouthwatering harmony.

to the recipe

Dumplings with original Speck Alto Adige - recipe

Speck-flavoured dumplings

An absolute classic of traditional South Tyrolean cuisine: Speck-flavoured dumplings made in South Tyrol! Discover the original recipe!

to the recipe

Speck Alto Adige PGI platter - recipe

Speck platter

Speck platters are to South Tyrol as tea is to England: Speck Alto Adige is a key part of any snack platter served with bread.

to the recipe

Salad of cabbage with Speck Alto Adige and Schüttelbrot croutons -recipe

Krautsalat-in-the-jar: salad of white and red cabbage with Speck and schüttelbrot croutons

For lovers of South Tyrol - a salad served with Speck Alto Adige PGI in the jar.

to the recipe

Avocado, chicken breast, Speck Alto Adige PGI and quinoa bowl - recipe

Couper les tomates en deux et les disposer sur une plaque, côté coupé vers le haut. Saupoudrer d’une pincée de sucre, de sel, d’origan et d’un filet d’huile. Enfourner à chaleur tournante à 200 °C pendant 40 minutes. Pendant ce temps, cuire le quinoa selon les indications sur l’emballage. Cuire les escalopes de blanc de poulet et les couper en lamelles. Couper le Speck Alto Adige IGP en allumettes. Couper les avocats en deux, retirer le noyau et la peau et les couper en fines lamelles. Assaisonner le quinoa avec du sel, du poivre et de l’huile d’olive vierge extra et le servir dans quatre bols. Pour finir, ajouter dans chaque bol les tomates confites, les allumettes de speck, les escalopes de poulet et l’avocat.

This energy-boosting blend of avocado, chicken and quinoa is the perfect meal for sports freaks and fitness fanatics.

to the recipe