Speck bundles filled with Robiola with torcelli

Here is the recipe for speck bundles filled with robiola with torcelli. Unless “torcelli” refers to a specific dialect term for a type of vegetable or side dish, it is not commonly recognized in Italian cuisine, so I assume it may be a typing error or a local term. I will proceed with the recipe for the bundles assuming that “torcelli” are a vegetable side dish.

Ingredients

• 200 g of speck in slices
• 200 g of robiola
• Chives to taste
• Ground black pepper to taste
• Extra virgin olive oil to taste

For the vegetable side dish (if “torcelli” refers to a vegetable side dish):

• Mixed vegetables of your choice (for example zucchini, carrots, peppers)
• Salt and pepper to taste
• Extra virgin olive oil to taste

Preparation

1. Lay the slices of speck on a cutting board.

2. In a bowl, mix the robiola with a bit of ground black pepper and finely chopped chives.

3. Place a bit of this mixture on each slice of speck and fold each slice over itself to form a bundle, securing it with a toothpick.

4. In a non-stick pan, heat a drizzle of extra virgin olive oil and cook the bundles on both sides until the speck becomes crispy and the robiola heats up.

5. Meanwhile, prepare the vegetable side dish by washing them, cutting them into pieces, and briefly sautéing them in a pan with oil, salt, and pepper until they are cooked yet still crunchy.

6. Serve the warm bundles accompanied by the sautéed vegetables.

Curiosity

The speck and robiola bundles are a simple yet flavorful dish, perfect as an appetizer or a light second course. Speck, with its smoky and spiced aroma, pairs well with the creaminess and sweetness of robiola, creating a very pleasant balance of flavors for the palate. Originating from Northern Italy, specifically South Tyrol, speck is a PGI (Protected Geographical Indication) product which must follow a specific production regulation.