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.

 

Ready to try something new?

See more Speck recipes ...

Pastry whorls with Speck Alto Adige PGI - recipe

Pastry whorls with Speck Alto Adige PGI

These pastry whorls make for a tasty appetiser the ideal finger food for enjoying with an aperitif.

Spinach dumplings with pumpkin cream and Speck Alto Adige PGI - recipe

Spinach and basil dumplings with pumpkin sauce and crispy Speck

A new interpretation of a traditional dish: spinach dumplings served on a bed of creamed pumpkin.

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.

Polenta chips with Speck Alto Adige PGI and aioli salsa

Polenta chips with Speck Alto Adige PGI and aioli salsa

Give your antipasto even more taste - with Seck Alto Adige PGI and a homemade garlic salsa 

Red cabbage-quinoa-roulade with Speck Alto Adige - recipe

Red cabbage-quinoa-roulade with Speck Alto Adige

A traditional recipe with a modern twist. Featuring quinoa, mild red cabbage and of course our Speck Alto Adige.

Savoury tarts with Speck Alto Adige PGI and goat cheese - recipe

Savoury tarts with Speck Alto Adige PGI and goat cheese

Tasty, healthy and an attractive addition to a beautifully laid table.   Can anybody resist them? The bets are on!

Hummus with pumpkin and Speck Alto Adige PGI - recipe

Hummus with pumpkin and Speck with toasted croutons

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

Gourmet panino with apple, Speck Alto Adige PGI, balsamic glaze and robiola cheese

Gourmet panino with apple, Speck Alto Adige PGI, balsamic glaze, mustard seeds and robiola cheese

A panino that brings all the traditional flavours of South Tyrol together. A true treat for the tastebuds.  

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... 

“Schlutzer” refined with Speck Alto Adige PGI over fresh salad - recipe

“Schlutzer” refined with speck served over fresh salad

Filled Schlutzkrapfen pasta, roasted Speck Alto Adige, and fresh leaf salad: The hearty starter in between meals!