- Warm speck tart “Macelleria Pezzei” potatoes, cheese, radish salad
For 2 people:
For the radish salad tart:
100g yellow-fleshed potatoes 2 radishes
75g of cheese, salt to taste, extra virgin olive oil, apple cider vinegar
chives to taste
half a shallot
salt, pepper
procedure:
Boil the potatoes in plenty of water, once cooked, let them cool, peel them and cut them into cubes (0.5mm). Meanwhile, cook the shallot in a little extra virgin olive oil.
Once cooked, add the potatoes, a knob of butter, salt, and white pepper, and sauté lightly. Let them cool, then add the cheese and chives. Meanwhile, place the speck slices in a ramekin, add the potatoes and the cheese previously cut into pieces, and cover the filling with the speck.
Bake at 180° until the speck is crispy
Plating:
Long live the imagination
