Active Time

　　15 min

　　Total Time

　　35 min

　　Formaggio Crucolo Fuso con Speck e Patate

　　What makes this dish so exceptional is Crucolo, a semisoft cow's-milk cheese, sweet and creamy like a fresh Asiago, that's made by a single producer in Trentino's Valsugana Valley. The region's speck, which comes from the hind leg of the pig, combines Italian salting and drying techniques with the smoke-curing common in Austria, where speck is more like bacon.

　　

Ingredients

Makes 6 (first course) or 4 (main course) servings

　　2 pounds small to medium (2- to 3-inch-wide) yellow-fleshed potatoes such as Yukon Gold

　　1 tablespoon salt

　　2/3 cup whole milk

　　1/2 pound Crucolo or Asiago Fresco cheese, coarsely grated (2 1/2 cups)

　　2 ounces (3/4-inch-thick) slices Italian speck (preferably from Alto Adige), cut into 3/4-inch-wide julienne strips

　　

Step 1

Cover potatoes with cold water by 1 inch in a 4- to 5-quart pot and add salt, then bring to a boil. Reduce heat and simmer, partially covered, until potatoes are tender when pierced with a sharp knife, 15 to 20 minutes.

　　

Step 2

Meanwhile, cook milk and cheese in a 2-quart heavy saucepan over low heat, stirring occasionally with a whisk or wooden spoon, just until cheese is melted and sauce is smooth (do not boil), 8 to 10 minutes. Remove from heat and stir in speck.

　　

Step 3

Drain potatoes in a colander and cut in half. Serve with sauce poured over them.