Speck bundles stuffed with robiola with torcelli

Name: Speck bundles stuffed with robiola with torcelli
Prep time: 10 min
Total time: 10 min
Yield: 12
Ingredients: Speck 12 slices; Robiola cheese 10.6 oz; Thyme 6 sprigs; Basil 6 leaves; Sweet Paprika 1 tsp; Taralli (Round breadsticks) 12; Chives stalks 6; Chives stalks 12

it fr es de br

170

Calories per serving

Energy Kcal 170
Carbohydrates g 9
of which sugars g 1.3
Protein g 9.6
Fats g 10.6
of which saturated fat g 4.97
Fiber g 0.5
Cholesterol mg 34
Sodium mg 557

Difficulty: Very easy
Prep time: 10 min
Makes: 12 pieces
Cost: Low

PRESENTATION

Speck and robiola bundles are a hit at any get-together in Northern Italy, especially in Trentino-Alto Adige. People really love mixing local ingredients in simple ways. Really, they do. What makes these bundles stand out is the mix of speck—that smoky, tender ham from the region—and the creamy goodness of robiola cheese. Seriously good. They’re not your average Italian appetizer recipes; the filling gets a boost from fresh herbs like basil, thyme, and chives, plus a hint of sweet paprika for just the right flavor.

You’ll find these served as easy finger foods during aperitivo hour, and they’re perfect for anyone wanting a snack that’s a little different but still classic. Plus, the addition of torcelli, a kind of local cabbage, brings a light crunch. And look, that crunch goes so so well with the creamy cheese fillings, making every bite feel special.

Sometimes, you just want something quick that looks as good as it tastes. Honestly, that’s where these speck and cheese appetizers really shine. Throw them together fast, and they always come out golden and inviting. People almost always grab them first from a tray. These bundles work for all sorts of occasions, from quick party snacks to more relaxed afternoons with friends and a glass of wine.

Folks in Piedmont and Trentino often make a whole spread of Italian finger food ideas like this, but the combination of robiola and speck is definitely a favorite. I mean, it’s all about that moist, savory bite from the filling, with the speck wrapping it all up nicely. Whether you’re looking to impress or just want to try something a bit out of the ordinary, these easy finger foods are a sure bet for great taste with no stress.

They really show off how simple things from the Italian Alps can turn into a snack everyone loves. No question. These bites are not just food; they’re a taste of Northern Italy's rich culinary tradition, and once you try them, you’ll understand why they’re so popular. Really popular.

INGREDIENTS

170

Calories per serving

Ingredients for 12 bundles: Speck 12 slices; Robiola cheese 10.6 oz (300 g); Thyme 6 sprigs; Basil 6 leaves; Sweet Paprika 1 tsp; Taralli (Round breadsticks) 12; Chives 6 - stalks

for garnish: Chives 12 - stalks

Preparation

How to prepare Speck bundles stuffed with robiola with torcelli

To prepare the speck bundles stuffed with robiola with torcelli, start by making the robiola cream: finely chop the herbs (thyme, basil, and chives) 1, then add them to the robiola 2, which you have previously placed in a large bowl. Mix to combine all the ingredients 3

and add a tablespoon of sweet paprika to the mixture 4. Once the cream is ready, transfer it to a piping bag with a star tip and set it aside. Now take the speck slices and fold them over themselves to form cones, holding the bottom end of the slice with a finger to facilitate the operation (5-6) (make sure to keep the peppered side facing outwards).

Fill each cone with the previously prepared robiola cream 7, and secure it by tying each cone with a chive strand 8, to which you will also tie a torcello 9. The speck bundles stuffed with robiola with torcelli are ready: enjoy your meal!