Menu January 2021

Menu January 2021

Appetizer: Carpaccio di verza, lardo e pecorino

(=Savoy Cabbage, Lardo and Pecorino Carpaccio)

Recommended wine: Vernaccia di San Gimignano D.O.C.G.

Carpaccio di verza, lardo e pecorino Ingredients for 4-5 people: 1 kg Savoy cabbage (to be cleaned) 150 g Lardo di Colonnata in very thin slices (in alternative bacon or fatty cured ham) 200 g fresh pecorino cheese 1 dried chilli pepper 2 cloves of garlic 5 tbsp extra virgin olive oil salt pepper or powdered chilli pepper

Clean the cabbage, remove the outer leaves and cut off the tough part at the bottom, the “stalk”. Divide it in 4 and cook it in a saucepan with plenty of boiling, salted water for roughly 20 minutes (without putting the lid on – in this way the cabbage maintains its colour).

Sauté the garlic and chilli pepper , broken into pieces, in a frying pan with the hot oil (without letting them burn. Add the cabbage, well drained and thinly sliced, and “toss” for 5-10 minutes in the pan. Before turning off, taste to see if there's enough salt, and if necessary add some. Place the boiling hot cabbage on a serving dish, previously heated, and garnish it with the slices of speck, which should almost melt. Top with the pecorino, sliced very thinly using a suitable utensil. Sprinkle with freshly ground black pepper or a pinch of powdered hot chilli pepper.