MENU
320 g Speck Alto Adige PGI, finely sliced A few handfuls of fresh rocket lettuce Grana Padano cheese, flaked Balsamic vinegar
For the rye wafers 210 ml water 60 ml extra virgin olive oil 30 g rye flour
preparation
Mix the water, olive oil and rye flour in a bowl and blend to a smooth batter with a hand blender. Pre-heat a non-stick frying pan, ladle in a little batter and cook on moderate to high heat until it firms up into a wafer and loosens from the pan. Turn over and continue cooking until crispy. Remove the wafer and leave to cool on a wire rack.
Arrange the Speck Alto Adige PGI on a plate and top with the rocket lettuce and flakes of grana cheese. Dress with a drizzle of balsamic vinegar and serve with the rye wafers.
Ready to try something new?
See more Speck recipes ...
A strudel with a soft and savoury centre: Speck Alto Adige PGI, sautéed mushrooms and melted cheese wrapped in crispy puff pastry.
Those who like hearty meals should try out South Tyrolean “Quiche Lorraine.”
Attention pasta lovers: You can’t go wrong with this South Tyrolean carbonara with Speck Alto Adige PGI.
Mediterranean and Alpine cuisine unite in a single recipe: A different take on risotto with Speck Alto Adige PGI.
Delicious Italian mozzarella and savoury Speck Alto Adige pGI – a dream combination that harmonises from the start.
This recipe brings crispy fried Speck Alto Adige PGI and everybody’s favourite spring vegetable together in perfect, mouthwatering harmony.
Watch out, it’s about to get creative: Vinschgerl bread French toast with smoked delicacies and, of course, Speck Alto Adige PGI. For brunch or as a starter.
Speck as a mousse - this you have to try! Served with typical South Tyrolean bread like e.g. Vinschgau Breatln.
There’s one thing we’re sure of: Once you’ve tried this cheese fondue, you’ll never eat it without Speck Alto Adige PGI again!
Quick and original: It’s a traditional omelette pepped up with Speck Alto Adige PGI! Tastes so good, you’ll have to try it for yourself!