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 ...
Lunch or dinner alike, this Italian classic is always the perfect dish - especially when Speck Alto Adige PGI is the secret ingredient
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.
A South Tyrolean recipe with Speck Alto Adige PGI that unites the flair of Italian cuisine with home-style German tradition.
South Tyrol on your plate! How about a traditional dish consisting of potato ‘rösti’ with Speck Alto Adige? Check out the recipe here ...
Wow-factor guaranteed: A classy burger with Speck Alto Adige PGI, radicchio and flakes of parmesan.
You’ve never tried polenta like this before: wrapped in Speck Alto Adige it’s a new-fangled delight ...
A fragrant first course, irresistible for those who love the full taste of chestnuts and Speck Alto Adige PGI.
Mediterranean and Alpine cuisine unite in a single recipe: A different take on risotto with Speck Alto Adige PGI.
A new take on Italian classics: Black risotto, cod and pork rinds combine for a new taste experience.
Tender pork fillet wrapped in Speck Alto Adige PGI with smooth pea cream and rich seasoning