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Chef Luca's Grilled Asparagus, Speck, Rosemary and Stracciatella Cheese

 

 

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This out of the box and delicious recipe comes from Swiss Diamond's Ambassador Chef, Chef Luca Ciano! Please check out all of his wonderful recipes on his website here! You can also get all of Chef Luca's new recipes from his brand new cookbook, availiable on Amazon.

INGREDIENTS

  • 2 bunch asparagus, firm and washed
  • 2/3 cup speck or pancetta, thinly sliced
  • 1 Cup Stracciatella
  • 6 Tbsp ‘Chef Luca Ciano’ Rosemary & Garlic, Balsamic Reduction Dressing or (wisk
    together 100ml (½ Cup) extra virgin olive oil, 1 garlic clove, finely chopped, 1 rosemary
    sprig, finely chopped and 4 tsp good quality balsamic)
  • salt & pepper

DIRECTIONS

  1. Heat up HD grill pan, wait until it reaches medium-high heat.
  2. Add asparagus and cook for 2 minutes, then add speck and rosemary. Cook for
    another 2 minutes and add seasoning.
  3. Remove all ingredients from grill and transfer into a large bowl, then add
    Rosemary & Garlic Balsamic Reduction Dressing
  4. Place Stracciatella cheese on a plate/platter then add asparagus, speck and some
    additional rosemary on top, salt and pepper to taste. Garnish with more dressing.
  5. BUON APPETITO!
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