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 different take on spinach. Try our delicious and healthy pasta recipe with South Tyrolean pancetta and char from the Passeiertal valley.
This pizza dough is made in part from peeled potatoes. Learn how such pizza dough from potatoes is made!
South Tyrol on your plate! How about a traditional dish consisting of potato ‘rösti’ with Speck Alto Adige? Check out the recipe here ...
The classic breadsticks revisited: enjoy the special taste of these plaited bread sticks with nuts and Speck Alto Adige.
We love to cook with wine. Sometimes we even use it to actually cook. Especially in combination with leek, grey cheese and Speck Alto Adige - what could be better?
A fancy pasta recipe dreamed up in South Tyrol: Pasta rice with leek and Speck Alto Adige. Click here for the recipe ...
Speck platters are to South Tyrol as tea is to England: Speck Alto Adige is a key part of any snack platter served with bread.
Are you searching for a light, yet tasty starter for your summer party?
Speck as a mousse - this you have to try! Served with typical South Tyrolean bread like e.g. Vinschgau Breatln.
Served along with salad as a cold starter, it goes great with Chanterelle, Portobello mushrooms, or white mushrooms. Enjoy!
