The Speck Alto Adige IGP rolls are great to serve as an appetizer or with aperitif. They are also very easy to make and ideal to prepare in advance because they keep perfectly in the fridge for a couple of days. The ingredients needed to prepare these rolls are few, and you will need to be at the stove for less than ten minutes, just enough time to cook the radicchio, which is then blended together with mascarpone and robiola. The walnuts add a touch of crunchiness, which are placed inside the Speck Alto Adige IGP roll along with the radicchio cream. In short, a delicious little recipe that is prepared in no time… and it’s also scenic, because that nice purple color of the radicchio pairs perfectly with the red of my beloved Speck.
If you like Speck Alto Adige IGP, try these recipes of mine as well:
- Difficulty: Easy
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 16 rolls
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 10 oz radicchio
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- to taste salt
- to taste pepper
- 2 tbsp balsamic vinegar
- 125 g mascarpone
- 100 g robiola
- 16 slices Speck Alto Adige IGP
- 3.5 oz walnuts (coarsely chopped)
- to taste bread or breadsticks (for serving)
Steps
To prepare the radicchio cream, remove the outer leaves of the radicchio and wash the remaining leaves thoroughly. Chop them roughly and set aside.
Peel the garlic, slightly crush it with the blade of a knife, and sauté it gently in a pan with the extra virgin olive oil for a couple of minutes to infuse the oil. Add the radicchio and let it wilt over medium heat, stirring occasionally. Season with salt and pepper and deglaze with balsamic vinegar. Let it evaporate, then remove from heat and let it cool. Remove the garlic and transfer the cooled or lukewarm radicchio to a container with high sides and add the mascarpone and robiola. Season with salt and pepper. Blend everything with an immersion blender until you obtain a smooth cream. If the cream is too runny, put it in the fridge for about ten minutes.
Lay the first slice of Speck Alto Adige IGP on a cutting board or plate and spread about 1 tablespoon of radicchio cream on its surface. Sprinkle with chopped walnuts and roll everything up to form a roll. Place the roll on a tray and proceed the same way with the remaining ingredients. When the rolls are ready, cover them with plastic wrap and place them in the fridge for about ten minutes, or until ready to serve.
Serve your Speck Alto Adige IGP rolls with radicchio cream accompanied by slices of bread or breadsticks.
Suggestions
Prefer radicchio varieties that are less bitter. To further reduce the bitter taste of radicchio, soak its leaves in cold water with the juice of half a lemon for an hour before proceeding with the recipe.
This radicchio cream, along with thinly sliced Speck Alto Adige IGP, is also perfect for filling sandwich bread and making delicious sandwiches.
