Potatoes with Speck and Crucolo Cheese Sauce |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Formaggio Crucolo Fuso con Speck e Patate What makes this dish so exceptional is Crucolo, a semisoft cow's-milk cheese, sweet and creamy like a fresh Asiago, that's made by a single producer in Trentino's Valsugana Valley. The region's speck, which comes from the hind leg of the pig, combines Italian salting and drying techniques with the smoke-curing common in Austria, where speck is more like bacon. Ingredients:
2 pounds small to medium (2- to 3-inch-wide) yellow-fleshed potatoes such as yukon gold |
1 tablespoon salt |
2/3 cup whole milk |
1/2 pound crucolo or asiago fresco cheese, coarsely grated (2 1/2 cups) |
2 ounces (3/4-inch-thick) slices italian speck (preferably from alto adige), cut into 3/4-inch-wide julienne strips |
Directions:
1. Cover potatoes with cold water by 1 inch in a 4- to 5-quart pot and add salt, then bring to a boil. Reduce heat and simmer, partially covered, until potatoes are tender when pierced with a sharp knife, 15 to 20 minutes.
2. Meanwhile, cook milk and cheese in a 2-quart heavy saucepan over low heat, stirring occasionally with a whisk or wooden spoon, just until cheese is melted and sauce is smooth (do not boil), 8 to 10 minutes. Remove from heat and stir in speck.
3. Drain potatoes in a colander and cut in half. Serve with sauce poured over them.
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