Italy meets Tyrol: Parmesan Panna Cotta with Fig and Tyrolean Bacon Crunch
For 4 persons
60 g HANDL TYROL Tiroler Speck PGI Ham Speck "Julienne"
waffle dough:
320 g starchy potatoes, cooked
2 eggs
80 g flour
120 g Crème fraiche
1 tp baking powder
salt, pepper, nutmeg
125 g curd or cream cheese
olive oil
half a lemon
garlic
chives, spring onions
salt, pepper, nutmeg
A special treat - Tiroler Speck g.g.A. Ham Speck "Julienne"
Preperation:
Level of difficulty:
Hobby cook
- Mash the cooked and peeled potatoes. For a smooth waffle dough strain the mashed potatoes through a sieve. If you are in a hurry, just skip this step.
- Combine mashed potatoes, eggs, flour, baking powder and Crème fraiche in a large bowl until well blended. Season with salt, pepper, and a pinch of grated nutmeg.
- Preheat a waffle iron and generously grease both sides of the iron with oil.
- Fill the waffle iron with the potato dough. Close the lid and bake until golden brown on both sides.
- Place the baked waffles on a paper towel and let drip off.
- Meanwhile finely dice chives and spring onions. Combine curd or cream cheese, the diced chives and spring onions, a dash of olive oil, and the juice of half a lemon in a bowl and stir until it has a creamy texture. Season with salt, pepper, a little bit of grated garlic, and a pinch of grated nutmeg.
- Arrange the waffles with the cream-cheese mixture and place some Speck julienne on top. Serve it still warm with a garden-fresh mixed salat on the side.
The waffles are still delicious the next day out of the lunch box! Or make a sandwich with some ham, cream cheese, and salad. That’s Tyrolean Meal Prep!