Speck rolls with ricotta and chestnuts are uniquely delicious, simple and quick to prepare if you already have cooked chestnuts. They are excellent for appetizers and aperitifs but also ideal as a main dish. A very appetizing autumn recipe.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Speck Rolls with Ricotta and Chestnuts
- 8 slices speck
- 14 oz ricotta
- to taste boiled chestnuts
- to taste extra virgin olive oil
- to taste salt and pepper
- 1 pinch nutmeg
Preparation of Speck Rolls with Ricotta and Chestnuts
Let’s see how to prepare speck rolls.
First of all, if you don’t have cooked chestnuts, you need to cook them in plenty of water with a few bay leaves. In a bowl, pour the ricotta, either cow’s or sheep’s milk ricotta is fine; choose according to your taste. Add a drizzle of extra virgin olive oil, salt, a pinch of pepper, and a grating of nutmeg. Mix well until it becomes creamy. Peel the chestnuts and cut them into small pieces. I used 10 chestnuts, but they were large; if you have small chestnuts, use more. Add them to the ricotta cream and mix. Take the slices of speck, lay them flat on a cutting board, and with the help of a spoon, add some prepared cream almost at the end of the slice, trying to form a cylinder. Take the shorter end of the slice and roll it over the cream, then roll the cylinder onto the rest of the speck slice. Continue with the other slices. Your rolls are ready to serve. Serve on a bed of lamb’s lettuce or arugula.
Notes
You can also prepare them in advance; just put them in the refrigerator covered with food wrap, so you have your dish ready. If there are leftovers, always store them in the refrigerator covered until the next day.
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