MENU
Preparation
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. This dish is not only good as an antipasto, but also as finger food for a reception or as a buffet snack.
Ready to try something new?
See more Speck recipes ...
Enjoy a taste of Bella Italia with this light everyday dish featuring cherry tomatoes, courgette and Speck Alto Adige.
Crispy galettes with sautéed courgettes and intensely flavoured Speck Alto Adige PGI
A recipe with Speck Alto Adige PGI for asparagus lovers and all those who aspire to be.
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.
Would you like something warm? Here's a creative and delicious dish with Speck Alto Adige PGI that's perfect for the cold season.
These creamy, herby appetiser balls disappear in one single bite.
Italian antipasti, ideal for celebrations, as a snack or as a starter. Enjoy our focaccia with Speck Alto Adige ...
A light and savoury salad with Speck Alto Adige PGI – quick to prepare and perfect for the summer.
Ready for an Italian classic? Don’t miss your chance to try this popular potato recipe with Speck Alto Adige PGI sauce.
Save yourself the visit to a fast-food restaurant and create your own “speck”tacular burger! Mhmm ...