Instructions:
Prepare the Potatoes:
Peel and slice the potatoes into thin rounds, about 1/8-inch thick. You can either boil or steam them until tender, making sure they hold their shape but are soft enough to wrap. Alternatively, you can blanch them in hot water for about 5-7 minutes, just until they soften slightly.
Assemble the Involtini:
Lay a slice of speck flat on a clean surface.
Place a slice of potato on top of the speck, then season lightly with salt, pepper, and a sprinkle of fresh rosemary (if desired).
Roll the speck and potato together to form a tight bundle.
Cook the Involtini:
Heat a bit of olive oil in a pan over medium heat.
Place the potato and speck rolls in the pan, seam side down, and cook for about 3-4 minutes on each side, until the speck crisps up and the potatoes become golden brown.
If you’d like, you can sprinkle some grated Parmesan cheese on top towards the end for extra flavor.
Serve:
Once the involtini are golden and crispy, remove them from the pan and serve immediately as an appetizer or side dish.
This dish is versatile—you can add a little garlic or sauté some onions in the pan for additional flavor, and experiment with different herbs. It’s a great option for a cozy meal or special occasion!
