Slice the white part of the spring onion finely and sauté it for a few minutes in a saucepan with clarified butter. Remove from the heat and transfer the spring onion to a bowl. Put the saucepan on the heat again, adding clarified butter and the green tops of the spring onion cut into small cubes. Sauté everything for a while.
Cut the Speck Alto Adige PGI into small cubes. Put it in a large bowl. Grate and add the cheese, then the spring onion tops and the crumbs.
Whisk an egg with some milk by hand in another bowl and then mix it with all the other ingredients in the other bowl, using your hands to blend the mixture well. Add salt and pepper. Add a pinch of flour until the mixture becomes thick enough to be able to form fritters.
Melt some clarified butter in a non-stick frying pan. Cook the fritters.
Cut two thin slices of bread. Sprinkle both slices with plenty of grated cheese and add some butter curls. Heat the bread on a grill, covering it with greaseproof paper to stop it from sticking to it.
Layering: start with the fritters, then the spring onion and top with slices of Speck Alto Adige PGI.
