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SPECK
Speck (IGP) is a speciality of Alto Adige. The ham is marinated for a couple
of weeks in an aromatic brine which includes pepper, garlic, nutmeg and
juniper. It is then dried and slowly cold-smoked (at a temperature less than
20°C), after which it is hung for between four and five months. It has a
robust and intense flavour, and because it is both salt-cured and smoked,
it is one of the more versatile of Italian salumi. That is to say, it can be
enjoyed naturally, in its own right, like Parma ham, or it can withstand the
rigours of the kitchen and be cooked. Speck works particularly well with
soft cheeses and the following two recipes – cooked and uncooked – will
help to demonstrate its versatility.

Grilled tomino cheese wrapped Speck and

in speck robiola bites
Tomino avvolti in speck alla grillia Bocconcini di speck
➤ SERVES 4 ➤ PREPARATION 5 minutes ➤ COOKING 10 minutes
e robiola
• 4 Tomino cheese, or a similar cheese with an edible rind, such as brie
➤ MAKES about 20
• 8 slices of speck
➤ PREPARATION 15 minutes plus rising
• 12 cherry tomatoes
➤ COOKING 10 minutes for the dough
• small head of crisp lettuce
• 4 slices of rustic bread • 50g plain flour
• olive oil • 125ml tepid water
• 12g fresh yeast

1 Begin by wrapping the tomino cheese in two slices of speck. The cheese is best cooked on • ½ tsp salt

a griddle – if you don’t have one, use a heavy-based pan instead. Before cooking the FOR THE TOPPING
cheese, lightly brush the bread with olive oil, then toast on the griddle. Place the • 8-10 slices of speck, cut in half

bruschetta on individual serving plates. • 150g robiola cheese, (Philadelphia

2 Next, place the wrapped tomino cheese on the hot griddle and cook for 2-3 minutes on cheese is a good substitute)
each side. The cheese will puff up slightly, which means it is ready. Serve the cheese on • a few tbsp hazelnuts, finely chopped

top of the bruschetta with some lettuce, tomatoes, and a trickle of olive oil. • extra-virgin olive oil

• salt and freshly ground black pepper

1 To make the dough, place the flour in a

large bowl with the salt and stir these
together. Next, dissolve the yeast in 50ml
warm water and stir this into the flour.
Measure out another 75ml of warm water
and begin adding this to the flour and
mixing together. You may not need all
the water (depending on the flour), so
when you get to the last 25ml, add a
little at a time. When you have a firm
dough, tip it out onto a lightly floured
worksurface and knead vigorously for
about 5 minutes. Place the dough in a
large bowl, mark with a cross on the top,
then leave to rise for 1 hour, or until
doubled in size.
2 Preheat the oven to 180ºC/Gas Mark 4.
Once the dough has risen, divide into
roughly 20 pieces, then shape them
into flat oblongs, and place on a baking
sheet. Let them rise again for another
10 minutes, then bake in the oven for
10 minutes. Remove from the oven and
leave to cool.
3 Once cool, spread with the robiola cheese
and drape over half a slice of speck.
Finally top with a sprinkling of hazelnuts,
a trickle of olive oil and a grinding of
black pepper.

64 ITALIA! August 2018