- Main courses
Smørrebrød con Lagorai, prunes e speck
A one-of-a-kind dish with a distinctive touch
Smørrebrød con Lagorai, prunes e speck
1 Focaccia
Formaggio Lagorai Monti Trentini
2 Prunes
Brown sugar
4 Sliced of speck finely cut
Aromatic Herbs
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Duration
5 minutes
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Difficulty
Easy
Cut the focaccia bread in half, like a sandwich. Cut the prunes in half and pit them. In a very hot pan, dip the inside part of the prunes into brown sugar, and fry for about 1 minute.
When ready, slice the prunes very finely. Place the focaccia bread on a plate, then layer the ingredients, starting with the Lagorai cheese, followed by the prunes, and finally topping with the “speck” meat.
Use aromatic herbs as you like.
Discover the protagonist
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Lagorai
Lagorai
Cheese produced exclusively with italian cow’s milk from short supply chain, salt and rennet.
Its name comes directly from a wild mountain range of the Dolomites. Here, inside a mountain hut, its recipe was found engraved on an old wooden cheesemaking instrument.
It’s a particularly savory cheese. Its texture is soft and elastic given by the specific production technique and selected enzymes. The Lagorai cheese has a pale yellow or white color with marked and irregular holes.
It is produced with full-fat milk, it is a great addition to charcuterie boards but can also be used in many regional recipes.
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Aging
at least 40 days
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Wheels
from 11 to 15 kg
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