This is one of my favorite dish for winter. I love the dobbiaco texture when grilled, crispy on the outside and melting in the inside.
I love its filling, fatty taste which is even more exalted when served with some speck aside.
And I love the fact that’s a simple meal. I just love simple meals: few prime quality ingredients that please your palate without any unnecessary (or worse, artifical) taste.
Ingredients: for two people.
- Two 1/2 inch slices of Dobbiaco Cheese (With the crust!!!)
- 3-4 Thin slices of speck.
For the pepperoni salad:
- Half of a red and half of a yellow bell pepper.
- 10-15 small Olives without the bone.
- Half Lemon
Let’s start with the bell pepper salad.
Clean the bell peppers from the seeds and the white parts, then julienne slice it and place them in a bowl. The thinner, the better. Drain the small olives from their juice, slice them in 3 and add them to the bowl.
Squeeze half lemon in the bowl, adjust of salt and pepper, and if you want, add a teeny tiny of olive oil. Mix everything and put it in the fridge to rest for an hour.
Note: The bell pepper salad is only meant to cleanse your palate from the greasiness of the cheese. You can replace it to anything acidic you like.
Ten minutes before lunch, preheat a frying pan at medium-low temperature, and when ready place the slice of cheese. I usually cook one at a time but that’s up to you.
Let it grill for 4-5 minutes per side, or at least until the side gets a light brown color. I usually wait until the top part starts to make some small holes and the steam gets out. This is usually the time to flip the slice. Turn the slice the other side, possibly tossing it with the pan to keep the form: using a fork or a spatula might break it. Cook for another 3-4 minutes, then serve ASAP, with some slices of speck on one side, and some bell pepper salad on the other.