MENU
45 g rye flour 55 g type 1 flour 50 ml water 1 tablespoon extra virgin olive oil 1½ teaspoons chia seeds 1½ teaspoons sesame oil ¾ teaspoon sodium bicarbonate ½ level teaspoon salt 8 thin slices of Speck Alto Adige PGI
90 g rye flour 110 g type 1 flour 100 ml water 2 tablespoons extra virgin olive oil 3 teaspoons chia seeds 3 teaspoons sesame oil 1½ teaspoons sodium bicarbonate 1 level teaspoon salt 16 thin slices of Speck Alto Adige PGI
180 g rye flour 220 g type 1 flour 200 ml water 4 tablespoons extra virgin olive oil 6 teaspoons chia seeds 6 teaspoons sesame oil 3 teaspoons sodium bicarbonate 2 level teaspoons salt 32 thin slices of Speck Alto Adige PGI
Preparation
Mix the two flours together in a bowl and add the sodium bicarbonate, salt and seeds. Pour in the water and oil. Knead until you have an evenly blended dough. Roll out the dough until it is very thin (approximately 1 mm), prick it all over and cut it into diamonds. Bake in a fan oven for 15 minutes at 160°C (180° in a standard oven). Remove from the oven and allow to cool, then serve with the thin slices of Speck Alto Adige PGI.
Ready to try something new?
See more Speck recipes ...
Can ravioli be a matchmaker? It can be with shrimps and Speck Alto Adige, which is an amazing combo you have to taste for yourself!
Keen on a spicy yet simply prepared dish? We’re dishing up Speck Alto Adige and cod.
So simple, so delicious: Pep up your risotto with apples, Speck Alto Adige and cheese to give it that certain something!
Easy to digest, simple and delicious: You and your guests will love it!
You’ve never tried polenta like this before: wrapped in Speck Alto Adige it’s a new-fangled delight ...
This pizza dough is made in part from peeled potatoes. Learn how such pizza dough from potatoes is made!
A new take on Italian classics: Black risotto, cod and pork rinds combine for a new taste experience.
Attention pasta lovers: You can’t go wrong with this South Tyrolean carbonara.
The seasoning of the Speck Alto Adige, the acidity of the apple and the fresh salad combine to form a potpourri for the senses.
Those who like hearty meals should try out South Tyrolean “Quiche Lorraine.”
