Speck Alto Adige PGI platter - recipe

Course: appetizer
Style: traditional
Level of difficulty: easy

Preparation time: 30 min.
Created by: Herbert Hintner

Ingredients
2 people
4 people
8 people

100 g hand-sliced Speck Alto Adige PGI
100 g thin slices of Speck Alto Adige PGI
100 g potatoes with Speck Alto Adige PGI filling
olive oil
2 radishes
20 g horseradish
flavoured cream
salt and pepper

200 g hand-sliced Speck Alto Adige PGI
200 g thin slices of Speck Alto Adige PGI
200 g potatoes with Speck Alto Adige PGI filling
olive oil
4 radishes
40 g horseradish
flavoured cream
salt and pepper

400 g hand-sliced Speck Alto Adige PGI
400 g thin slices of Speck Alto Adige PGI
400 g potatoes with Speck Alto Adige PGI filling
olive oil
8 radishes
80 g horseradish
flavoured cream
salt and pepper

Preparation

To make the Speck roll, slice the Speck Alto Adige PGI into long thin slices about 5 mm thick. Spread out the slices of Speck Alto Adige PGI, overlapping them, for about 10 cm. Repeat the procedure with the remaining slices until you form a 10x30 cm rectangle. Roll the rectangle and cut into thin circles. Place the potatoes with Speck Alto Adige PGI filling, the roll, the hand-sliced Speck Alto Adige PGI and the thinly-sliced Speck Alto Adige PGI on the platter. Garnish as you wish, with radishes, gherkins, horseradish sauce or Valerian salad.

back to the recipes

Ready to try something new?

See more Speck recipes ...

Savoury tarts with Speck Alto Adige PGI and goat cheese - recipe

Tasty, healthy and an attractive addition to a beautifully laid table. Can anybody resist them? The bets are on!

to the recipe

Cheese balls with Speck Alto Adige PGI

These creamy, herby appetiser balls disappear in one single bite.

to the recipe

South Tyrolean Speck-flavoured dumpling soup - recipe

This traditional recipe is 100% South Tyrolean: ‘Nocken’ with Speck Alto Adige in meat stock – the perfect warm starter for all ages.

to the recipe

Red cabbage-quinoa-roulade with Speck Alto Adige - recipe

A traditional recipe with a modern twist. Featuring quinoa, mild red cabbage and of course our Speck Alto Adige.

to the recipe

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!

to the recipe

The Marende: A traditional South Tyrolean snack

The perfect between-meal snack... authenticity guaranteed with Speck Alto Adige PGI.

to the recipe

Potato gnocchi with Speck Alto Adige PGI sauce - recipe

Ready for an Italian classic? Don’t miss your chance to try this popular potato recipe with Speck Alto Adige sauce ...

to the recipe

Avocado, chicken breast, Speck Alto Adige PGI and quinoa bowl - recipe

Couper les tomates en deux et les disposer sur une plaque, côté coupé vers le haut. Saupoudrer d’une pincée de sucre, de sel, d’origan et d’un filet d’huile. Enfourner à chaleur tournante à 200 °C pendant 40 minutes. Pendant ce temps, cuire le quinoa selon les indications sur l’emballage. Cuire les escalopes de blanc de poulet et les couper en lamelles. Couper le Speck Alto Adige IGP en allumettes. Couper les avocats en deux, retirer le noyau et la peau et les couper en fines lamelles. Assaisonner le quinoa avec du sel, du poivre et de l’huile d’olive vierge extra et le servir dans quatre bols. Pour finir, ajouter dans chaque bol les tomates confites, les allumettes de speck, les escalopes de poulet et l’avocat.

This energy-boosting blend of avocado, chicken and quinoa is the perfect meal for sports freaks and fitness fanatics.

to the recipe

Crêpes with Speck Alto Adige PGI sauce - recipe

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

to the recipe

Rocket, Granny Smith apple and Speck Alto Adige PGI - recipe

Rocket, Granny Smith apple, Speck and Parmesan salad

The seasoning of the Speck Alto Adige, the acidity of the apple and the fresh salad combine to form a potpourri for the senses.

to the recipe