MENU
Preparation
Cut the Speck Alto Adige PGI into thin slices. On the side, cut the potatoes with their peel into very thin slices (2 mm thick) with the metal slicer, placing them in warm water for 5 minutes. Drain them and pat them with a clean kitchen cloth until they are well dry. Pour a good amount of olive oil into a pan and heat to maximum 160°C, then add the potato chips. As soon as they stop sizzling and turn golden, remove them swiftly from the oil with a skimmer. Drain them of excess oil and place them on a plate previously covered with a sheet of absorbing kitchen paper. Wash and cut up the mixed salad leaves. Vinaigrette: Mix the vinegar with the horseradish and the oil. Arrange the Speck Alto Adige PGI slices at the centre of the serving dish. Over them place the mixed salad and cover with chips. Repeat this operation three times, each time using a slice of Speck Alto Adige PGI, until a small mound is obtained. Finish by seasoning it all with the horseradish vinaigrette.
Ready to try something new?
See more Speck recipes ...
A fragrant first course, irresistible for those who love the full taste of chestnuts and Speck Alto Adige IGP.
Figs meet Speck – the aromas of the fruit and the spicy flavour of the Speck Alto Adige combine to produce a special salad.
A starter to whet the appetite: the filling of black grapes, brie, Speck Alto Adige and sage leaves makes this focaccia an irresistible treat.
Speck as a mousse - this you have to try! Served with typical South Tyrolean bread like e.g. Vinschgau Breatln.
Tender and juicy main course, guaranteed to succeed: Stuffed chicken breast, wrapped in Speck Alto Adige PGI.
For hot summer days: summer skewers with Speck Alto Adige PGI, apple and courgette
Taralli, cheese cream and Speck Alto Adige PGI as you’ve never seen them before: Here’s a triple-layered treat, just for you.
Save yourself the visit to a fast-food restaurant and create your own “speck”tacular burger! Mhmm ...
Do you have some leftover rocket? Perfect! With this recipe, you can whip up a mouth-watering treat in no time.
South Tyrol on your plate! How about a traditional dish consisting of potato ‘rösti’ with Speck Alto Adige? Check out the recipe here ...