en de it
speckroulade-mit-topfen-fonteklaus

Speck Alto Adige roulade with quark and chanterelles

Roulade recipe with Speck Alto Adige

Preparation

Beat the quark and butter together until smooth, add the chives and season with salt and pepper. Lay the speck slices lengthwise on cling film; make sure they overlap slightly. Spread the quark filling on the speck, roll everything up carefully and firmly with the help of the cling film and chill in the fridge for 2 hours. Dice the onion, chop the chanterelles. Sauté together in a little oil, season with salt and pepper and allow to cool. Add parsley and 1 dessertspoon of olive oil. Cut the speck roulade into slices, arrange on plates with the salad and chanterelles, garnish with speck slices.

Beer recommendation
We recommend the variety Dunkles Lager

Wine recommendation
We recommend Schiava (Vernatsch).

Ingredients for

2 people
4 people
8 people
6 thin slices of Speck Alto Adige
100 g quark
25 g butter
50 g chanterelles
1 pinch of salt
Freshly ground pepper
½ bunch of chives, finely chopped
½ small bunch of parsley, finely chopped
½ small onion
Oil

Other
Various leafy salads
4 slices of Speck Alto Adige
12 thin slices of Speck Alto Adige
200 g quark
50 g butter
100 g chanterelles
1 pinch of salt
Freshly ground pepper
1 bunch of chives, finely chopped
1 small bunch of parsley, finely chopped
1 small onion
Oil

Other
Various leafy salads
8 slices of Speck Alto Adige
24 thin slices of Speck Alto Adige
400 g quark
100 g butter
200 g chanterelles
2 pinches of salt
Freshly ground pepper
2 bunches of chives, finely chopped
2 small bunches of parsley, finely chopped
1 big onion
Oil

Other
Various leafy salads
16 slices of Speck Alto Adige
fonteklaus
This recipe comes from
Gfader family
Freins, 4, Lajon