Salsa di Speck

I made spaghetti with a speck sauce today. Speck is a kind of Germano-Italian lightly smoked dry-cured ham. Similar to prosciutto, but the smoking just gives it a slightly different flavour.

Anyway, the recipe was from Gastronomy of Italy by Anna del Conte, a book I would generally recommend. Not that I’ve tried any of the competition.

Cut the speck into strips. Saute it in some butter for a few minutes, then add some ground saffron and black pepper, stir for a mintue or so, and add a splash of white wine. When the wine has almost boiled away, add a little cream, bring to the boil, and take off the heat.

When the pasta is cooked, add to the pan with the sauce, stir-fry it for a minute to heat it up and mix it through, add a generous amount of parmesan, and serve.

The ham, parmesan and cream make it rather carbonara-ish, but using speck instead of pancetta and the addition of the saffron just make it a bit different and a touch more sophisticated. Yummy.

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