This light and delicious recipe is from Friuli-Venezia Giulia, which is where speck comes from. Speck is a smoked ham that has been made in this region for centuries, using aromatic local wood in the smoking process. Here, the smoky speck, the peppery rocket and the delicate fish combine to form a tasty dish. You could also use plaice fillets, or thin slices of monkfish tail. The speck is important, but if it is impossible to find, you can use prosciutto crudo instead.
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