(=Savoy Cabbage, Lardo and Pecorino Carpaccio)
Recommended wine: Vernaccia di San Gimignano D.O.C.G.
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.