Radicchio with Speck
- 2 heads red radicchio
- 5 oz speck (smoked raw ham)
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- salt to taste
Clean the radicchio, wash and dry it.
Dice the speckor pancetta(bacon) and sauté in a pan in the oil.
When the speck (or pancetta) is golden, add the vinegar.
Use this sauce to dress red radicchio, seasoning with salt and pepper.
Speckis a type of raw ham that has been aged and lightly smoked. It is typically produced in the region of Alto Adige, and more specifically in the province of Bolzano. The meat has a characteristically bright pink color, with veins of white fat. It is flat in shape and tastes of salt, spices and smoke.
Made since the 18th century, this salume comes from a product from the border of the region that spread and the production method diversified. Salting became the typical method for conserving meat in the Mediterranean countries and smoking of northern Europe.
Speck can be considered the essence of Alto Adige because it is a product that borders both the Latin and Germanic worlds. It contains characteristics of both and is an extremely special product.
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