A new recipe with Speck Alto Adige PGI and Stelvio DOP cheese
The summer holidays are coming to an end, the sun's rays are becoming milder and the leaves are starting to turn shades of orange. In this evocative period of transition, we invite you to immerse yourself in the authenticity of the enchanting South Tyrolean mountains and delight your palate with the culinary traditions that characterize them. The protagonists of the European campaign "Originals from the peaks of Europe" come together in two recipes rich in flavours, specifically designed to prolong your holiday feeling and accompany you with a smile in this transition between the seasons.
Get ready to amaze everyone at the end of the summer thanks to the contribution of Speck Alto Adige PGI and Stelvio PDO cheese, which embody European culinary traditions and the delicacy of the South Tyrolean mountains, offering the right energy to face the return in a balanced way. Whether preparing a dish for a special dinner or sharing a family meal, Speck Alto Adige PGI and Stelvio DOP cheese reaffirm themselves as ideal companions for creating extraordinary culinary experiences.
Here is a delicious and balanced recipe for you: the Schüttelbrot Millefeuille with Speck Alto Adige PGI and Stelvio DOP cheese, is ideal as a starter or for an aperitif with friends. This and other recipes are available on the official campaign website europaqualita.eu.
Schüttelbrot millefeuille:
Ingredients for 4 people
For the Schüttelbrot (crispy rye bread typical of South Tyrol):
230g of wholemeal spelled flour
90g of kamut flour
6g of cumin
4g of anise
4g of fennel
350g of water
Other:
100g of washed young spinach leaves
1 onion
1 spring onion
1 clove of garlic
80g of Speck Alto Adige PGI cut into strips
80g of Stelvio DOP cheese cut into cubes
Extra virgin olive oil
Red wine vinegar
salt
Pepper
Preparation:
For the Schüttelbrot:
Mix the flour, spices and salt, dissolve the yeast in the water and add it to the remaining ingredients, knead in a mixer to form a dough and then roll out thinly with a rolling pin on baking paper.
Bake in the oven at 160°C until golden, remove from the oven and leave to cool.
Cut the onion into cubes and fry it in a little extra virgin olive oil until golden brown.
Slice the spring onion very thinly.
Marinate the spinach with the red wine vinegar, extra virgin olive oil, salt, pepper, garlic, stewed onion and spring onion, add the Stelvio PDO cheese and the strips of Speck Alto Adige PGI and arrange a portion of the mixture onto the plate. Place a slice of bread and once again put some marinated spinach. Place two more layers and finally finish with further strips of Speck Alto Adige PGI and cubes of Stelvio DOP cheese.
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