Speck Alto Adige Rolls with Herbs – recipe

Course: Starter
Level of difficulty: easy
Preparation time: 25 minutes
Created by: Julia Morat

     

Print  
   A plate full of rolls made with South Tyrolean Speck PGI, filled with herb cheese.

For the filling
175 g cream cheese
10 g mustard
5 g chopped chives
5 g chopped parsley
1 tbsp lemon juice
Salt
Pepper

Also needed:
6 slices of Speck Alto Adige PGI
6 chive stalks

For the filling
350 g cream cheese
20 g mustard
10 g chopped chives
10 g chopped parsley
2 tbsp lemon juice
Salt
Pepper

Also needed:
12 slices of Speck Alto Adige PGI
12 chive stalks

For the filling
700 g cream cheese
40 g mustard
20 g chopped chives
20 g chopped parsley
4 tbsp lemon juice
Salt
Pepper

Also needed:
24 slices of Speck Alto Adige PGI
24 chive stalks

  

Preparation

To prepare the Speck Alto Adige PGI rolls, place the cream cheese in a bowl. Add the mustard, chopped chives and parsley, lemon juice, and season to taste with salt and pepper. Mix well.

Lay the first slice of Speck Alto Adige PGI on a chopping board, place a heaped teaspoon of the herb filling at the lower end and roll it up tightly.

Tie each roll in the middle using a chive stalk. Repeat the process with the remaining ingredients.

Enjoy your Speck Alto Adige PGI rolls straight away or store them in the fridge, covered with cling film, until ready to serve.

 
 
back to the recipes

Ready to try something new?

See more Speck recipes ...

Macaroni with Speck Alto Adige, tomatoes and courgette - recipe

Macaroni with Speck, coloured tomatoes and courgette

Enjoy a taste of Bella Italia with this light everyday dish featuring cherry tomatoes, courgette and Speck Alto Adige.

to the recipe

Roasted King Prawns with Speck Alto Adige and Roveja Peas – recipe

Roasted King Prawns with Speck Alto Adige and Roveja Peas

A refined dish that harmoniously combines prawns, Speck Alto Adige PGI, and Roveja peas.

to the recipe

Stuffed Meatloaf with Speck Alto Adige - Recipe

Sliced stuffed meatloaf on a white plate, with melted cheese and speck visible in each slice, garnished with fresh parsley and served with thin slices of speck and a glass of red wine.

Oven-baked meatloaf with Speck Alto Adige PGI, melted cheese and crunchy walnuts.

to the recipe

Chanterelle salad with Speck Alto Adige - recipe

Chanterelle salad with speck

Served along with salad as a cold starter with Speck Alto Adige PGI, it goes great with Chanterelle, Portobello mushrooms, or white mushrooms. Enjoy!

to the recipe

Rösti with Speck Alto Adige PGI - recipe

Rösti with speck

South Tyrol on your plate! How about a traditional dish consisting of potato ‘rösti’ with Speck Alto Adige? Check out the recipe here ...

to the recipe

Tortelli with Speck Alto Adige - recipe

Tortellini with speck

Instead of buying from the store, make this speciality from Italy yourself! Mhmmm ... it smells so good!

to the recipe

Bruschetta with ricotta, Speck Alto Adige PGI and fig jam - recipe

Bruschetta with ricotta, Speck and fig jam

Crispy finger food: this fresh take on bruschetta will be a hit at any party.

to the recipe

Rye crackers with Speck Alto Adige PGI and chia seeds - recipe

Rye crackers with Speck and chia seeds

Nothing beats homemade treats – and these light crackers with Speck Alto Adige are a healthy alternative snack!

to the recipe

Tagliatelle with original Speck from Alto Adige - recipe

Tagliatelle with speck

Want to enjoy pasta like in Bella Italia? The easy at-home recipe!

to the recipe

Spinach pasta with South Tyrolean pancetta, char and leek - recipe

Spinach pasta with pancetta

A different take on spinach. Try our delicious and healthy pasta recipe with South Tyrolean pancetta and char from the Passeiertal valley.

to the recipe