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Speck Alto Adige PGI mousse on crispy Breatln

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

Difficulty: Easy

Preparation time: 60 min

A recipe by: Gruppe „Südtiroler Gasthaus“

Ingredients

Serves for

2

people

Ingredients

  • 0.5 gelatin leaf
  • 50 gram Speck Alto Adige PGI
  • 50 ml meat broth
  • 75 ml whipping cream
  • chives or other herbs (finely minced) to taste

Further ingredients

  • 1 Alto Adige Breatl (e.g. Vinschgerle, herbed rye rolls)
  • 6 slice Speck Alto Adige PGI
  • lettuce as needed to taste

Speck Alto Adige PGI mousse on crispy Breatln

Preparation time 60 min

  1. Soften the gelatin in cold water. Dice the Speck Alto Adige PGI finely and add to the meat broth; freeze slightly in the freezer. Purée the Speck mixture in a food processor and, if necessary, strain through a fine sieve. Season with chives or herbs. Whip the cream and fold into the Speck mixture. Press the water out of the gelatin leaf and melt in 3 T of slightly warm whipping cream. Fold into the Speck mixture and cool in the refrigerator until thick. Slice the bread into thin slices and roast in a 180°C oven for about ten minutes. Arrange the lettuce on the plate. Pipe a bit of the Speck mixture onto the Speck Alto Adige PGI slices, roll up and place on a roasted bread slice. Arrange on the lettuce and serve.
  2. Tip: This dish is not only good as an antipasto, but also as finger food for a reception or as a buffet snack.