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March Speckulator 2016

Introduction – Caroline Williams

Caroline's Cooking is a blog of recipes that have been enjoyed as a family using the best ingredients found locally along with plenty of international inspiration. Caroline grew up in Scotland and has lived in a number of places before moving to Cambridge, MA where she now lives with her husband and two young sons. While trying to feed a toddler as relatively healthily as possible, she also likes variety and making the most of seasonal ingredients, and so Caroline's Cooking features everything from healthy baking to curries and more. You can find her on twitter, Instagram and Pinterest as carolinescookng and Facebook as carolinescooking.

Speck Q & A with Caroline Williams

(Q) Have you ever used Speck Alto Adige PGI before?
Not specifically Speck Alto Adige but I have had speck a number of times on trips to the region, particularly when I was a child.

(Q) Would you recommend Speck to a friend?
(A) Yes I would, I am a big fan of cured meats in general and I love the smoky taste of speck.

(Q) What dish did you make using Speck and how did you come up with the idea?
(A) I made a speck, potato and cheese soufflé which is partly based on a leek and potato soufflé I made years ago. I felt the subtle flavors and fact it takes simple ingredients and elevates them into something special would be a great base for speck. Cheese, egg and potatoes are also great flavor pairings for speck, as a number of recipes from the region show.

(Q) Is Speck Alto Adige PGI something you would use in other dishes? Do you think it's a versatile ingredient, if so, why?
(A) Yes, I think it would be great in dishes like quiche and I love the traditional dish of green beans with speck (which my mum makes sometimes). It's also great just to nibble on.

(Q) What is your favorite thing about using Speck in your recipes? Does it have specific qualities that you enjoy?
(A) As I say I love the smoky flavor that it permeates whatever it is added to, but without completely taking over. It's such a lovely combination of cured ham and smoky flavors that goes so well in many dishes.

Link to post here.