Note: I was sent a sample of Speck Alto Adige PGI in order to write this post. All opinions are mine alone. #sponsored
During the winter, I cannot get enough comfort food recipes. To me, Italian food is the ultimate comfort food — usually quite simple to make, with a few high quality ingredients that make the meal good enough to share with company.
I wanted to highlight an ingredient that you may not have heard about before: Speck Alto Adige PGI. From the Alto Adige region of Italy, Speck Alto Adige PGI is ham that has been air cured and lightly smoked. It can be used in recipes that call for bacon or prosciutto, and add a nice smoky, herby flavor to the dish. When buying, look for the PGI certification. The PGI certification of Speck Alto Adige means “protected geographical indication” and ensures that you are buying an authentic product made in its area of origin under strict guidelines.
To highlight the uncommon but delicious flavor of Speck Alto Adige PGI, I decided to make a speck and anchovy pasta topped with garlic breadcrumbs.
This recipe for Speck and Anchovy Pasta with Garlic Breadcrumbs is based off an Epicurious recipe and delivers great flavor without a lot of effort. It just so happens to mostly use ingredients that I tend to have around my house, so that was a nice perk too!
Ingredients:
- 8 garlic cloves, divided
- 2 cups of day old bread, cut into 1 inch pieces
- the zest of 1 lemon
- salt and pepper
- 1 half cup olive oil, divided
- 4 oz cubed speck
- 1 tablespoon anchovy paste
- 1/2 teaspoon crushed red pepper flakes
- the juice of 1 lemon
- 1 (16 oz) box linguine
- 2 oz freshly grated Parmigiano Reggiano
- 1/2 cup chopped parsley
- 2 tablespoons unsalted butter
Continue reading Speck and Anchovy Pasta with Garlic Breadcrumbs