Speck rolls with lettuce and raspberries


Today let’s cook speck rolls with lettuce and raspberries, a quick and fresh dish, perfect even when you have friends over for dinner but, you haven’t had much time to organize.

raspberries - Speck rolls
Speck rolls with lettuce and raspberries

Ingredients for 4 people

  • 12 slices of pork loin
  • 18 slices of speck1 head of lettuce
  • 180 g raspberries1 sprig of rosemary
  • 1/2  glass of dry white wine
  • 4 tablespoons mild red wine or raspberry vinegar
  • 1 glass of broth
  • 1 tablespoon of flour
  • 30 g of buttere
  • extra virgin olive oil
  • salt and pepper




Beat the loin slices between two lightly oiled sheets of baking paper. Place a washed and dried lettuce leaf, 1/2 slice of speck, and three raspberries on each slice. Roll up and close the roll by wrapping it with a slice of speck.

Heat a drizzle of oil in a pan and brown the rolls with the rosemary; when they are well-colored, remove from the pan. Using a spoon or strainer, remove the excess fat, put it back on the heat, and declassify the remaining stock with the wine and vinegar.

Work the softened butter with the flour for a few minutes and dissolve in the previously declassified base; add the hot broth, a little at a time, and let it cook on low heat for a few minutes so that it binds.

Put the rolls back in the pan and cook them for another 5 minutes, seasoning with salt and freshly ground pepper; add the remaining raspberries and leave them to cook for less than a minute. Serve with a lettuce salad.

Wine pairing 

The dish is quite simple but the pairing with the wine is not. The acidic tendency of the raspberries, even if dampened by the lettuce and meat, is supported by the aromaticity of the wine. For this reason, I believe that a Riesling from the Moselle could guarantee a good pairing, as well as Champagne, which comes to our aid thanks to the presence of spiciness and aroma of speck and rosemary. If you prefer a red instead, I recommend a Pinot Noir from the Aosta Valley





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