The place of the heart where I go to rest and put order between my thoughts is, since many years, the Italian mountain. On the Alps of the South Tirol Alps or surrounded by the Dolomites above my beloved Cortina, I disconnect myself from everything.
I can do long walks both in winter and summer. And it is also the ideal holiday for those who travel with their four-legged friend as me.
One of the things I love is mountain cooking. Simple yet exceptional flavors and ingredients. Among the many dishes that I have tasted and appreciated, I’d like to propose a recipe that impressed me for the intensity of the flavor and the easiness of the preparation.
Do you know PGI speck?
Speck is mountain ham. It has a smoky taste that I find delicious.
Speck Tartare
The PGI speck tartare is a very simple and, at the same time, genius recipe. One of those recipes that amaze, take little time and are really easy to make.
You can serve the speck tartare as an appetizer or as a main course with a fresh, seasonal side dish, like a salad. Finally, I find this recipe perfect for a gourmet treatment even when we have lunch or dinner alone.
I ate speck some delicious speck tartare with milk ice cream mousse.
But I propose you a more homemade version, within everyone’s reach.
I season the speck cut into small pieces with chives, easy to find, and horseradish. This ingredient has a very strong taste, not everyone likes it. See if you can add it. Then I also add some mustard.
To keep a fresh note that looks like milk ice cream mousse, add a quenelle of Greek yogurt to the plate.
Buona cucina, Monica
Recipe
Ingredients
serves 2
PGI South Tyrol Speck, 80g
15 strands of chives
4 teaspoons of sweet mustard
1 teaspoon horseradish cream
olive oil to taste
Greek Yogurt (optional)
Don’t forget fresh salad as side
Directions
Cut speck into very small cubes. Set aside
Wash and chop the chives and set aside.
Mix 2 tablespoons of mustard, horseradish and a little olive oil to create a soft sauce.
In a bowl, mix speck with a little olive oil, sauce and chives.
Plate tartare with the help of a food ring mold (7-8cm diameter), decorate with a few strands of chives and serve with mustard croutons and a fresh seasonal salad.
