Entree: Italy – Trentino-Alto Adige – Speck e Fagioli (Smoky Alpine speck sautéed with tender white beans in a light wine-and-herb broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 8 oz (225 g) speck, thinly sliced or diced
- 2 cups (400 g) cooked cannellini beans (or 1 15-oz can, drained and rinsed)
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 tbsp (15 g) butter
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 2 garlic cloves, minced (about 6 g)
- 1/2 cup (120 ml) dry white wine
- 1 1/2 cups (360 ml) low-sodium chicken or vegetable stock
- 1 tbsp (15 g) tomato paste
- 1 sprig fresh rosemary, leaves chopped (or 1 tsp / 1 g dried)
- 1 bay leaf (optional)
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped flat-leaf parsley, for finishing
- Crusty bread, polenta, or boiled potatoes for serving (optional)

Instructions

1. In a large sauté pan, heat olive oil over medium heat. Add the speck and cook, stirring, until fat renders and edges begin to crisp, about 4–5 minutes. Remove most of the speck with a slotted spoon and set aside, leaving rendered fat in the pan.
2. Add butter to the pan if needed, then add chopped onion and a pinch of salt; cook until translucent, about 5–7 minutes. Add garlic and chopped rosemary and cook 30 seconds until fragrant.
3. Stir in tomato paste, then pour in white wine to deglaze, scraping any browned bits from the pan. Let the wine reduce by half, about 2–3 minutes.
4. Add the beans, reserved speck, and stock to the pan. Add the bay leaf if using. Bring to a gentle simmer and cook 10–12 minutes so flavors meld and the sauce thickens slightly. Adjust seasoning with salt and pepper.
5. Remove the bay leaf, stir in chopped parsley, and finish with a drizzle of olive oil if desired. Serve hot with toasted bread, polenta, or boiled potatoes, ensuring each portion has plenty of speck and beans.