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 ...
Watch out, it’s about to get creative: Vinschgerl bread French toast with smoked delicacies and, of course, Speck Alto Adige PGI. For brunch or as a starter.
A dish often enjoyed on an Alpine tour or as a snack: South Tyrolean Bauerntoast is more than just 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.
A South Tyrolean recipe with Speck Alto Adige PGI that unites the flair of Italian cuisine with home-style German tradition.
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?
Nothing beats homemade treats – and these light crackers with Speck Alto Adige are a healthy alternative snack!
Tasty slices of Speck Alto Adige PGI formed into succulent cannoli – small tubes with a soft creamy cheese and tuna filling. It's tempting.
These pastry whorls make for a tasty appetiser the ideal finger food for enjoying with an aperitif.
An absolute classic of traditional South Tyrolean cuisine: Speck-flavoured dumplings made in South Tyrol! Discover the original recipe!
Homemade pasta dough with leek purée, refined with Speck Alto Adige and oven-fresh tomatoes – Sounds and tastes delicious!