with Speck Alto Adige
and pecorino cheese

40 minutes
4 portions


200 g
200 g
200 g
30 ml
2 tbsp.
120 g
150 g
3 tbsp.
Shiitake mushrooms
Herb mushrooms
Olive oil
Onion, cut into small leaves
Garlic clove, finely chopped
Pepper from the mill
Pecorino cheese, cut into cubes
diced tomatoes
white wine vinegar 

Further ingredients:

 180 g

Slices of Recla Speck Alto Adige PGI
Cress for garnish 
Speck Alto Adige PGI 90g
The sliced
Speck Alto Adige 90g
The unmistakable flavor of Recla Speck Alto Adige PGI is fully released when sliced. Thin, tender, versatile slices that melt in your mouth, perfect for any occasion on their own, in a sandwich, as ingredients in delicious appetizers, or as a garnish.


  1. Clean the mushrooms, shiitake mushrooms, herb mushrooms, wash briefly and cut into pieces.
  2. Heat olive oil in a shallow pan, sauté onions and garlic.
  3. Add mushrooms, season with salt and pepper, and sauté briefly.
  4. Season mushrooms, pecorino, and tomatoes with white wine vinegar, olive oil, salt, and pepper.
  5. Arrange mushroom salad in plates, serve with slices of Speck Alto Adige and cress.

The magazine