Rösti with Speck Alto Adige PGI

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
maincoursetraditionaleasy

Ready to try something new?

See more Speck recipes ...

Pizza with Speck Alto Adige PGI, brie, artichokes and walnuts

Spätzle noodles with Speck Alto Adige PGI and cheese sauce

French cheese and Italian artichokes together with Speck Alto Adige PGI and walnuts: An absolute must-taste!

to the recipe

Spätzle noodles with Speck Alto Adige PGI and cheese sauce

Spätzle noodles with Speck Alto Adige PGI and cheese sauce

Traditional Spätzle noodles with succulent Speck Alto Adige PGI, local cheese and a hint of rosemary for that very special taste.

to the recipe

Flat bread with Speck Alto Adige, brie, red grapes and crispy sage

Flat bread with Speck, brie, red grapes and crispy sage

A starter to whet the appetite: the filling of black grapes, brie, Speck Alto Adige and sage leaves makes this focaccia an irresistible treat.

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

Ramen with crispy Speck Alto Adige IGP, eggs and chicken

Ramen with crispy Speck, soft-boiled eggs and chicken

Japanese cuisine meets Speck Alto Adige! Two contrasting culinary styles brought together with egg and chicken.

to the recipe

Speck Alto Adige PGI with rocket and grana cheese

Speck with rucola and grana cheese

A light starter you’ll love and so will your guests!

to the recipe

Poached eggs with Speck Alto Adige PGI

Poached eggs with speck

Anyone can make a fried egg. But what about a poached egg instead? Jazzed up with cauliflower cream and roasted Speck Alto Adige!

to the recipe

Speck Alto Adige PGI bread

Spätzle noodles with Speck Alto Adige PGI and cheese sauce

Traditional bread filled with Speck Alto Adige PGI: Love at first bite!

to the recipe

Mascarpone and Speck Alto Adige PGI Mousse with Rosemary Biscuits

Crunchy meets creamy: Delicious rosemary biscuits with mascarpone mousse and speck

Crunchy meets creamy: Delicious rosemary biscuits with mascarpone mousse and speck

to the recipe

Leek pasta with Speck Alto Adige

Leek pasta with speck

Homemade pasta dough with leek purée, refined with Speck Alto Adige and oven-fresh tomatoes – Sounds and tastes delicious!

to the recipe