Do you like speck? Its taste and aroma make even the simplest sandwiches a delight. Today it will be the star of this super easy and quick cream, ready to use for filling savory pies, gourmet sandwiches, panini; or as a base for bruschetta, canapés, and so on. The speck cream does not require cooking, contains no gluten or eggs, can be prepared well in advance (and stored in the fridge), and personalized according to our needs and personal tastes.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 7 oz
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.1 oz sliced speck
- 4.4 oz robiola (also lactose-free)
- 2 tablespoons cold milk (generous)
- 1 pinch freshly ground pepper
Steps
To make this delicious and aromatic speck cream, start by removing all the fat.
Finely chop the slices with a knife (set aside a handful of chopped speck).
In a blender, combine the chopped speck, the robiola, the pepper (if desired), and the milk. Blend everything until smooth. If you want it even creamier, you can add another tablespoon of milk.
Transfer the speck cream to a small container with an airtight lid, add the portion of speck that was set aside, mix, and refrigerate until ready to use as a filling, a condiment, or serve it as a sauce alongside our vegetable dishes.
Extra idea. The milk and robiola can also be lactose-free.
Robiola can be replaced with cow ricotta, which has an equally delicate flavor.
Bon appetit
