Catherine Pappas is the founder and recipe developer of the popular lifestyle site Living the Gourmet
, a popular destination for celebrity chefs, television personalities, and bestselling authors. While heavily influenced by the Old World Italian cooking of her parents, Catherine has kept a finger to the pulse of modern American culinary trends. Using her platform as a sort of ‘global test kitchen,’ Living the Gourmet’s nearly decade long line of recipes are a unique tri-fusion of modern Americana and New Latin cuisine bound together in the foundation of her Italian roots. Have you ever used Speck Alto Adige before?
This would actually be my first time using Speck Alto Adige- and I enjoyed it very much. Would you recommend Speck to a friend?
Absolutely. It is a fabulous accompaniment to many dishes. What dish did you make using Speck and how did you come up with the idea?
I made a Quiche Lorraine. I was inspired by the smoky flavors of Speck Ham. It is like a cross between bacon and prosciutto; and what goes better with bacon than eggs? It’s a light, beautiful and delicious dish that really showcases the flavor of Speck. Is Speck something you would use in other dishes? Do you think it's a versatile ingredient, if so, why?
Yes. Even though it is a mostly viewed as a winter specialty, I think Speck is wonderful in the summer too. It is perfect for sandwich wraps, BLTs, omelets, home fries, or even tossed in a salad. It would add a wonderful flavor to many dishes. What is your favorite thing about using Speck in your recipes? Does it have specific qualities that you enjoy?
It is very easy to use- I just chopped a few slices into my quiche and a beautiful meal was created. I especially love the smoky, salty flavor it adds to my cooking. It has been a pleasure cooking with Speck Ham. Link to Post