Gourmet tabla with Speck de Pato Ahumado, Quesos Curados and Miel de Castaño
The Perfect Table for a Special Occasion
Our Speck de Pato Ahumado Artesanal is the absolute protagonist of this gourmet table. The delicate flavor and natural sweetness of the meat combine beautifully with cured cheeses, chestnut honey and dried fruits, creating a refined dish prepared in just 10 minutes.
Ingredients
- 150 g Speck de Pato Ahumado Artesanal Tastiness
- 100 g queso curado (Pecorino, Parmesan or Grana Padano DOP)
- 80 g queso blando (Brie or Taleggio)
- 2 tablespoons of Calabrian chestnut honey
- A puñado de nueces peeladas
- A puñado de almendras tostadas
- Some great old Calabrians
- Palitos de pan artesanales or toasted rustic pan
- Some fresh rúcula hojas
Preparation
- Place the table top or the latch on the work surface.
- Cut the Speck de Pato into thin slices and place them on the table in the center of the table.
- Short the cured quesos in virutas or nuts and the bland queso in gajos. Posícionalos alrededor del speck.
- Add the dry fruits, the nueces and the toasted almendras in the free spaces.
- Vier the chestnut honey in a small piece or directly on the hill above the speck and the cheeses.
- Finish with some fresh rúcula leaves to add color and freshness.
- Add the bread rolls or the toasted bread to the edges of the table.
- Serve immediately, accompanied by a glass of Pinot Noir from Alto Adige or a brut Franciacorta.
Advice
The Speck Pato Tastiness must be savored 10 minutes before serving to enhance its aromas. The chestnut honey, with its slightly bitter note, perfectly balances the sweetness of the meat. For a richer table, add some Monacali black aceits and a small bowl of artisanal must.
