Many of you will know I had my daughter and granddaughter over from Italy last week and in their suitcases they brought over some treasures for me, all in the way of good food that I miss over here.
The first product is Speck a juniper flavoured ham originally from Tyrol, it is used in panini, antipasti – served with gherkins and other salamis. It’s also used in risottos and canederli – recipe to follow soon.
The second product is some fresh radicchio, you can find it over here but not as widely and I have only seen it here in the pre prepared salad bags and not nearly enough quantity for me to do anything with. Radicchio is a white veined red leafed chicory, it has a bitter, spicy taste and is delicious in salads or grilled as a side.
I have used the two for a pasta speck e radicchio, ideally I would have used tagliolini but they’re hard to come by in my neck of the woods too so I used spaghetti as personally I think this recipe is better on a long pasta.