Spianatine with julienne of leek and speck

17/11/2023

The “Spianatine” with julienne of leek and speck are a delicious snack that can be served as an appetizer or during an aperitif. Here is the recipe:

Ingredients

1 large leek or 2 small ones
100 grams of thinly sliced speck
Ready-made pizza or focaccia dough (about 400 grams)
Extra virgin olive oil
Salt and pepper to taste
Fresh rosemary (optional)

Preparation

Preheat the oven to 200 °C.
Thoroughly wash the leek, remove the greenest part of the leaves, and cut it in half lengthwise. Then proceed to slice the leek into thin strips, or julienne.
In a pan, heat a little olive oil and add the leek. Let it soften over medium heat until it becomes translucent, then season with salt and pepper to taste. If you wish, you can add some chopped rosemary sprig to enrich the flavor.
Roll out the pizza or focaccia dough on a lightly floured surface, trying to give it a rectangular shape and a thickness of about half a centimeter.
Evenly distribute the softened leek over the surface of the dough, leaving about a 1 cm edge clear.
Cut the slices of speck into strips and lay them over the leek.
If desired, you can sprinkle a bit more fresh pepper on top.
Gently roll the dough, starting from the long side, to form a roll.
With a sharp knife, cut the roll into slices about 2 cm thick.
Place the “Spianatine” on a baking tray lined with parchment paper, leaving some space between each.
Bake for about 15-20 minutes or until they become golden and crispy.
Remove from the oven and let them cool a bit before serving.

The “Spianatine” are also perfect when warm and can be accompanied by an aperitivo. If you wish, they can be served with a sauce made of Greek yogurt or spreadable cheese, to add a creamy touch to this delicious finger food.

Curiosity

The leek is a vegetable that belongs to the Liliaceae family and is sometimes considered a “cousin” of garlic and onion, being sweeter and less pungent. In Italian cuisine, it is used in various preparations, including soups, risottos, and baked dishes. Thanks to its sweetness, it is very well suited to contrast with the saltiness of the speck.