Celebrate cheese with The Cheesemongers Kitchen.
Broiled Bocconcini di Pura Capra wrapped in Speck
Bocconcini di Pura Capra are soft little pillows of bloom-rind goat’s milk cheese made in Piedmont, Italy, at the Caseificio Alta Langa. They are delicate, gooey and creamy with a rich but not overly goaty flavour. There are perfect picnic cheese as they are, but if I am near an open flame or a broiler/gril when I have them, I cannot resist wrapping them in a piece of prosciutto, pancetta or speck and giving them a quick blast heart. The word bocconcini literally translate to “little mouthfuls”, and while the makers of a cheese were no doubt referring to the diminutive size of these cheeses, this recipe always has me greedily trying to get the whole thing in my mouth at once. The perfect combination and simple preparation make me smile every time.
Bocconcini di Pura Capra is becoming more and more widely available at cheese shops and better quality grocers, though Mercellin and even Andante Diary’s Accapella are also good options.
Speck is a gently smoked ham from the Tyrol on the Italian-Austrian border. In addition to delicate smoky flavour, traditional speck has the perfume of juniper berries, which are used in the speck-curing process.
4 disks Bocconcini di Pura Capra cheese
4 paper-thin slices speck, prosciutto or pancetta
Crusty bread, for serving
Arugula/rock, for serving (optional)
Preheat the oven to broil/grill.
Remove the paper from the cheese and wrap the meat around them like a ribbon around a present. Place on a baking sheet/tray and broil/grill for 3-5 minutes, until the meat is crisp and the cheese has begun to bubble. Remove and serve immediately with crusty bread and perhaps some fresh arugula/rocket, if desired.
Goes well with:
White wine: Roero Arneis, Chardonnay
Red wine: Chinon, Barolo
Text copyright © 2011 Chester Hastings
Photographs copyright © 2011 Joseph De Leo