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 ...
For pasta lovers: the crispiness of the crumble, the spicy aromas of Speck Alto Adige and the freshness of the pomegranate are sure to win you over.
The classic breadsticks revisited: enjoy the special taste of these plaited bread sticks with nuts and Speck Alto Adige.
Instead of buying from the store, make this speciality from Italy yourself! Mhmmm ... it smells so good!
Keen on a spicy yet simply prepared dish? We’re dishing up Speck Alto Adige and cod.
Cream of asparagus with a twist! Fresh mint, aromatic Speck Alto Adige and fragrant asparagus – for a dish with the scent of spring.
Speck as a mousse - this you have to try! Served with typical South Tyrolean bread like e.g. Vinschgau Breatln.
Radicchio is not only healthy, its a true culinary experience in combination with authentic Speck Alto Adige!
Mediterranean and Alpine cuisine unite in a single recipe: A different take on risotto!
Figs meet Speck – the aromas of the fruit and the spicy flavour of the Speck Alto Adige combine to produce a special salad.
Savoury Speck Alto Adige lends this beef and potato dish an extra special note. Recipe for two, four and eight people.