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Speck, whipped butter cream, and marinated trout roe.
4
20min
Federico Quaglia
This recipe is a perfect balance of intense flavors and contrasting textures. The speck, with its smoky and bold aroma, pairs beautifully with the creamy, soft whipped butter. The marinated trout roe adds a savory, slightly marine note, while the braised artichokes, scented with garlic, marjoram, and dill, bring freshness and harmony to the dish. The preparation is simple yet visually and gastronomically striking, ideal for those who want to surprise with a refined and original appetizer.
280 g of speck
80 g of softened butter
80 g of trout roe
8 artichokes
Garlic, marjoram, and dill
Cut the butter into cubes and let it soften at room temperature until it reaches a creamy consistency, similar to a pomade. Once ready, whip it with an electric mixer or in a stand mixer with a pinch of salt, until it becomes light and fluffy, and turns white. This step will give the cream a light texture and a velvety finish.
Trim the artichokes, removing the tough outer leaves, and immediately place them in acidulated water (with lemon or vinegar) to prevent oxidation. Sauté them in a pan with a drizzle of oil, a garlic clove, marjoram, and a sprig of dill, cooking them over low heat until they become tender and fragrant.
Arrange the slices of speck on the serving platter, add quenelles of whipped butter, and distribute the marinated trout roe for a touch of savoriness and color. Complete with the braised artichokes and garnish with a few sprigs of dill. Serve immediately and enjoy this refined appetizer, rich in contrasts.
Tagliofresco
A rigorous selection of the best hams, accurate dosing of spices, naturally smoked with beech wood and the fresh, clean air of the South Tyrolean valleys: these are Casa Citterio's ingredients for superior quality speck. Produced in Soprabolzano at an altitude of 1220 meters, Citterio's Speck Alto Adige PGI is a specialty presented in many thin slices to be tasted as is or in many tasty recipes.
