Speck is a type of cured, lightly smoked ham, similar to prosciutto crudo. Speck is redder and has a firmer texture than prosciutto.
Glazed Brussels Sprouts
6 pieces authentic Italian speck (or prosciutto)
2 tablespoons authentic Italian olive oil, plus a little for speck frying
½ onion, diced
2-3 cloves garlic, minced
1 pound Brussels sprouts, cleaned and halved
¼ cup (4 tablespoons) chopped Rouses authentic Italian Calabrian Peppers
½ cup Rouses authentic Italian Balsamic Vinegar
½ cup shredded Parmigiano Reggiano
Fry speck in a large, heavy-bottomed skillet in a little oil over medium heat until crispy. Transfer to a paper towel lined plate to drain off excess oil.
Add 2 tablespoons olive oil to the skillet. Add onion and garlic, and sauté until fragrant, about 5 minutes. Move onions and garlic to one side of the pan and add Brussels sprouts, cut side down, and cook undisturbed for 3-4 minutes, until golden on the bottom.
Toss onions and Brussels sprouts, adding more olive oil if needed, and cook undisturbed for 1-2 more minutes. Add Calabrian peppers and speck. Toss to coat and heat through, for around 2-3 more minutes. Drizzle with balsamic vinegar and sprinkle with cheese. Serve hot.