The savory churros with Speck Alto Adige PGI are a tasty twist, perfect for aperitifs, on the classic sweet Spanish churros. They are made with a choux pastry flavored with rosemary, pepper, and grated Parmesan, and served with many thin slices of Speck Alto Adige PGI, crispy on the outside and soft inside. With churros, success is always guaranteed!
In this case, serve them with thinly sliced Speck using a slicer, so you can wrap your churros with it before enjoying!
There are other ways to cut Speck Alto Adige PGI, such as into strips, which along with slices, is the perfect shape to serve on a nice board for a snack, or even into cubes, the ideal shape if making Speck dumplings for example! Because each preparation requires its own shape of Speck, as the way it is cut also characterizes its taste.
If you like recipes with Speck, here’s some other ideas:
- Difficulty: Easy
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Portions: approx. 25 churros
- Cooking methods: Frying, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup flour
- 1/2 teaspoon baking powder for savory preparations
- 1 teaspoon rosemary powder
- 1/2 teaspoon pepper (ground)
- 3 1/2 tablespoons butter
- 1 1/8 cups water
- 2 pinches salt
- 1 egg
- 1/4 cup grated Parmesan
- 4 cups peanut oil
- to taste salt flakes
- to taste pepper
- to taste Speck Alto Adige PGI (sliced)
- to taste grated Parmesan
Steps
To make the savory churros, mix the flour with the baking powder, rosemary powder, and pepper. Set aside.
Put the water, salt, and butter cut into pieces in a saucepan. Bring to a boil, stirring to melt the butter.Reduce the heat to low and add the rosemary and flour mixture all at once. Stir immediately with a wooden spoon or spatula until you get a thick and homogeneous mixture. Stir until it leaves an opaque film on the bottom of the pan.
Put the mixture in a bowl and let it cool for a few minutes, about 5 is enough. In the meantime, prepare the electric mixer.
Then add the egg to your dough and work immediately with the electric whisk until you get a soft and homogeneous mixture again. Finally, incorporate the grated Parmesan.
Heat the peanut oil in a frying pan or pot suitable for frying. Meanwhile, transfer your choux pastry to a pastry bag with a star nozzle.
When the oil reaches a temperature of 338°F (170°C), use the pastry bag to create churros about 4 inches long, and let them fall directly into the hot oil, cutting them with scissors. It’s easier to cut them with scissors than with a knife!
Make 5-6 at a time without overcrowding the oil.
Fry the churros for 2-3 minutes, turning them occasionally, until they’re golden on all sides.
Remove from the oil and place on kitchen paper for a few moments, just long enough to absorb the excess oil.
Serve your churros immediately, sprinkled with salt flakes, pepper, and grated Parmesan to taste, as well as many slices of Speck Alto Adige PGI.
