MENU
Preparation
Heat the butter in a non-stick frying pan and sauté the onions. Add salt. Boil the new potatoes in salted water and drain. Slice the Speck Alto Adige PGI into fine matchsticks. Rub the Caquelon fondue pot with garlic, heat on the stove and add the cheese fondue mixture. Blend the cornflour with the white wine and add to the cheese mixture while stirring. Continue to cook, stirring continuously, until the cheese has melted and the fondue is creamy. Stir in the onions and season with pepper, nutmeg and cherry brandy. Serve in a chafing dish together with the new potatoes, diced bread and Speck Alto Adige PGI. Enjoy!
Ready to try something new?
See more Speck recipes ...
Italian antipasti, ideal for celebrations, as a snack or as a starter. Enjoy our focaccia with Speck Alto Adige ...
Tender and juicy main course, guaranteed to succeed: Stuffed chicken breast, wrapped in Speck Alto Adige PGI.
This Speck Alto Adige coleslaw goes especially well with Speck-flavoured dumplings, ‘Gröstl’ (a traditional meat and potato dish) or goulash. Red cabbage can be substituted for white cabbage.
Savoury Speck Alto Adige lends this beef and potato dish an extra special note. Recipe for two, four and eight people.
Attention pasta lovers: You can’t go wrong with this South Tyrolean carbonara with Speck Alto Adige PGI.
A delight for each and every sense!
For pasta lovers: the crispiness of the crumble, the spicy aromas of Speck Alto Adige PGI and the freshness of the pomegranate are sure to win you over.
Crispy galettes with sautéed courgettes and intensely flavoured Speck Alto Adige PGI
For once, you can serve char somewhat differently – but have you ever tried this fish wrapped in Speck Alto Adige?
You’ve never tried polenta like this before: wrapped in Speck Alto Adige it’s a new-fangled delight ...