Speck Alto Adige PGI layered pie

Course: appetizer
Style: modern
Level of difficulty: easy
Preparation time: 30 min.
Created by: Herbert Hintner

     

Print  
  Speck layered pie



16 thin slices of Speck Alto Adige PGI 
20 potato chips 
15 g mixed salad of choice
Vinaigrette:
30 g Balsamic Vinegar 
10 g horseradish
90 ml extra-virgin olive oil
32 thin slices of Speck Alto Adige PGI 
40 potato chips 
30 g mixed salad of choice
Vinaigrette:
60 g Balsamic Vinegar 
20 g horseradish 
180 ml extra-virgin olive oil
64 thin slices of Speck Alto Adige PGI 
80 potato chips 
60 g mixed salad of choice
Vinaigrette:
120 g Balsamic Vinegar 
40 g horseradish 
360 ml extra-virgin olive oil
 

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 ...

Crêpes with Speck Alto Adige PGI sauce

Crêpes with speck sauce

You know crêpes with chocolate sauce, but have you ever tried this incredibly delicious treat ...

Wraps with Speck Alto Adige PGI

Wraps with Speck Alto Adige PGI

Perfect for a quick snack or an easy meal after work. You can never go wrong with a wrap! 

Tagliatelle with crispy Speck Alto Adige PGI and chestnuts

Tagliatelle with crispy Speck Alto Adige PGI and chestnuts

A fragrant first course, irresistible for those who love the full taste of chestnuts and Speck Alto Adige IGP.

Mascarpone mousse rolled in Speck Alto Adige PGI

Mascarpone mousse rolled in speck

Speck and mascarpone? Does that work? The answer is yes! Try this delicious combo for yourself.

Lettuce risotto with scallops and Speck Alto Adige PGI foam

Scallops with speck foam

Are you looking for a creative and special dish? How about trying our recipe with roasted scallops in bacon foam?

South Tyrolean Speck mousse on crispy Breatln

Speck mousse on Breatln

Speck as a mousse - this you have to try! Served with typical South Tyrolean bread like e.g. Vinschgau Breatln.

Beef tagliata wrapped in Speck Alto Adige and baked potatoes

Beef tagliata wrapped in speck over glazed radicchio and baked potatoes

A recipe for connoisseurs & gourmets and all those aspire to be!

Cream of asparagus, peas, mint and crispy Speck Alto Adige PGI

Cream of asparagus, peas, mint and crispy Speck

Cream of asparagus with a twist! Fresh mint, aromatic Speck Alto Adige and fragrant asparagus – for a dish with the scent of spring.

Pizza with Speck Alto Adige PGI, brie, artichokes and walnuts

Spätzle noodles with Speck Alto Adige PGI and cheese sauce

French cheese and Italian artichokes together with Speck Alto Adige PGI and walnuts: An absolute must-taste!

Leek risotto with Speck Alto Adige PGI

Leek risotto with speck

A South Tyrolean recipe that unites the flair of Italian cuisine with home-style German tradition. Discover this delicious risotto recipe with leek!