Speck is smoked prosciutto, and ours - from La Quercia in Iowa - is delicious. It has a gentle apple wood smoke to it, while Italian hams can sometimes seem a bit scorched. Currently we serve this relish with scallops wrapped in thin slices of speck, the ambrosia melon sauce from yesterday's post, and sea beans (glasswort, samphire, pousse-pieds) tossed with a bit o' lemon.
1 1/2 cups brunoise of speck, deep-fried.
1 cup brunoise of cucumber
1 tsp lime zest
10 basil leaves, 1/2" chiffonade
2 pinches salt
1 Tbsp basil oil
- combine all and set aside at least 1 hour before using
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