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.
Recipe information
Total Time
35 min
Yield
Makes 6 (first course) or 4 (main course) servings
Ingredients
Preparation
Step 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.
Step 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.
Step 3
Drain potatoes in a colander and cut in half. Serve with sauce poured over them.
