Method
1
Melt butter in a small frying pan on medium heat. Add blueberries and cook, shaking pan regularly, for 2 mins, until blueberries start to release juices. Reduce heat to low, add sugar and cook for another 4 mins, until blueberries are soft and juices are syrupy.
2
Preheat a chargrill or barbecue on high. Wrap each slice of cheese in 2 slices of speck. Cook for 4 mins each side, until speck is golden and cheese begins to soften.
3
Transfer cheese to a serving plate and spoon over blueberries and syrup. Drizzle with a little extra virgin olive oil and serve with salad greens.
We would pick blueberries in the forest and my parents used them to make this dish.
Ingredients
20 g Unsalted butter
125 g Blueberries
½ tbsp Caster sugar
4 x 100g slices scamorza cheese or mozzarella
8 Slices Italian-style speck or prosciutto
Extra virgin olive oil, to drizzle 100g salad greens, to serve
Ingredients
20 g Unsalted butter
125 g Blueberries
½ tbsp Caster sugar
4 x 100g slices scamorza cheese or mozzarella
8 Slices Italian-style speck or prosciutto
Extra virgin olive oil, to drizzle 100g salad greens, to serve
