Involtini di Speck e Asparagi – How to Make it

  • 750

involtini speck e asparagiSpeck and Asparagus Rolls

Ingredients

A traditional Tuscan dish is Involtini di Speck e Asparagi. Small rolls stuffed with ham, breadcrumbs, and cheese are known as involtini.

Involtini di Speck e Asparagi was once popular among Lombard families, but it only appeared in cookbooks in the early nineteenth century, during a time of great cultural diversity.

The two famous Italian dishes, involtini di speck e asparagi, are usually served with a crisp, not to mention sourdough bread. Thinly sliced pork, prosciutto, and asparagus are coated with egg and breadcrumbs before being baked. If desired, the top layer of pate can be topped with cheese.

Asparagus and its close relatives are vegetables. The edible parts of the asparagus plant are the stems, which are also known as “runners,” and the tips of the green or black foliage.

• 12 thin asparagus spears, woody ends trimmed
• 6 thin slices of Speck, halved
• salt

Preparation

Speck, a smoked Prosciutto from Trentino-Alto Adige in north-eastern Italy, is typically served with rye or whole-grain breads and sweet farmhouse butter at the start of a meal. Boil 1 quart of water. Add the asparagus and salt, cook for 5 minutes until the asparagus is crisp-tender. Drain and place in a bowl of ice water, drain again. Lay the slices of Speck on the counter, top each with an asparagus spear. Roll into bundles and arrange on a platter.

Speck and Asparagus Rolls Ingredients A traditional Tuscan dish is Involtini di Speck e Asparagi. Small rolls stuffed with ham, breadcrumbs, and cheese are known as involtini. Involtini di Speck e Asparagi was once popular among Lombard families, but it only appeared in cookbooks in the early nineteenth century, during…

Speck and Asparagus Rolls Ingredients A traditional Tuscan dish is Involtini di Speck e Asparagi. Small rolls stuffed with ham, breadcrumbs, and cheese are known as involtini. Involtini di Speck e Asparagi was once popular among Lombard families, but it only appeared in cookbooks in the early nineteenth century, during…