If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: When briefly sauteed, paper-thin slices of speck transform into savory crisps that are perfect for holding a summery sweet-tart salad of peaches, shallots and basil. Speck is kind of like smoked prosciutto. It's worth seeking out for its smoky flavor and because it cooks up shatteringly crisp. But if you can't find it, prosciutto will work. —danielle_centoni
- 2 tablespoons Champagne vinegar
- 2 teaspoons honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons extra-virgin olive oil, plus 1 teaspoon for frying
- 1 cup peeled and minced peaches or nectarines
- 2 tablespoons minced shallots
- 2 tablespoons chopped fresh basil, plus more for serving
- 3 ounces paper-thin speck or prosciutto (about 10 slices)
- In a small mixing bowl, combine, vinegar, honey, salt and pepper. Whisk in 2 tablespoons of the oil. Add peaches, shallots and basil. Allow mixture to marinate for 30 minutes at room temperature.
- Use kitchen scissors to cut the speck slices in half crosswise. Heat 1 teaspoon oil in a medium sauté pan set over medium-high heat. Add several slices of speck and cook until golden brown, about 2 minutes. Turn and brown the other side, about 2 minutes more. Transfer to paper towels and blot off excess grease. Repeat with the remaining slices.
- To serve: Arrange crisped speck on a serving platter. Spoon a small amount of peach salad onto each slice. Top with a fresh basil leaf.
- This recipe was entered in the contest for Your Best Recipe for Savory Stone Fruit