Asiago and Speck Alto Adige ham, two foods that bare the EU symbols of excellence. These symbols, PDO and PGI, guarantee the products are from the official place of origin (in this case, Italy) and that they adhere to strict production standards that have been in place for hundreds of years.
These geographically protected Italian foods are made in a specific region, under strict guidelines, and with traditional methods that all play a huge role in the final flavor profile and characteristics of each one.
Why you should look for the PDO and PGI symbols! Why are they so important!
Protected Designation of Origin, or PDO, foods have the strongest possible links to original historical practices, because both the raw ingredients and production must come from or happen within the original area. Protected Geographical Indication, or PGI, only differ in that the raw ingredients (like the milk or the pig for ham) can be sourced outside the specific limited production area, though still within the EU, but the same rigorous production standards apply. Learn more here: http://bit.ly/2lJrzlk
Make sure it’s Real!!
ASIAGO PDO
When buying Asiago which comes in two ages, fresh (or fresco) and aged (or stagionato). It’s actually harder to find Italian Asiago than you think. …..make sure you look for Asiago PDO so you know you are getting the real deal. http://uncommoneurope.eu/asiago-pdo/
- To ensure that you are buying the authentic Asiago PDO from Italy, look on the rind for the word “Asiago” pressed into it.
- Tastes of fresh milk and melts easily on your tongue
- Made from cow’s milk
- Presence of lactic cultures, similar to yogurt, helps to support digestive health
Fresh Asiago PDO is softer and melts easier while the aged Asiago PDO is harder and great for serving in chunks as a snack or app.
Speck Alto Adige PGI
Authentic Speck always comes from the Alto Adige region of Italy, hence the complete name Speck Alto Adige. It can be served diced, in strips or thinly sliced like prosciutto but either way its smokey and deliciously herby flavor are inimitable. http://uncommoneurope.eu/speck-alto-adige-pgi/
- Mild salty with an herb, spices, and light smoky taste
- Hand slicing brings out more flavor
- Herb crust can be left on for a spicier taste
- Pork rind should be cut off
Now that you’re educated on these family loved Italian products, let’s get to the recipe!
Asiago and Speck Italian Stuffed Chicken
Note** When buying the products, you will be able to use them for more than one recipe as well as eat on their own because they come in a block.
Ingredients:
Boneless chicken breast
Speck Alto Adige PGI (sliced thin- taking off rind)
Shallot
Fresh Asiago PDO
Red Wine
Salt (optional)
Directions
- Clean chicken breast and butterfly
- Place in baking dish
- Add one slice of Speck Alto Adige
- Add shallots
- Add one slice of Fresh Asiago
- Close breast
- Pour 1/2 C red wine over chicken
- Sprinkle with salt
- Place another slice of fresh Asiago on top of chicken breast
- Bake at 375 for 35 mins or until chicken is done (ovens vary)
Mangia!
Damn that sounds goooooood! My whole family would love this yummy meal.
That sounds so delicious! This would be an awesome dinner idea for the family when we have Sunday dinners.
Holy moly, look at all that cheesy goodness! I have to make this for the fam. We’re all huge fans of cheese stuffed anything, and that looks AH-mazing!
It’s funny I read about this! We were just talking last night about a similar recipe. Will definitely make this one!
Oh that Asiago must be perfect. I’d love to do chicken this way. It looks so delicious and comforting!
It’s good to know where the ingredients that you cook with come from. I think this recipe is a must try! It looks amazing and it’s not that complicated to make.
Honestly, I have never heard of PDO or PGI, but that is good to know. I will have to start looking for these symbols. This recipes looks so amazing! I will have to give this a try over the holidays. My hubby would love it!
I always look for PDO or PGI on my Asiago. I want nothing but the best when it comes to cheese.
I’ve tried Asiago and I love it. I’ve never heard of speck before. This sounds like a delicious chicken recipe.
Oh my! This must be the crème de la crème of chicken recipes!! That cheese and speck seriously made my mouth water!
This looks really good! I love stuffed chicken so I’m definitely going to try this!
Asiago has become my new obsession lately. This looks like a delicious dinner idea.
Mmmmm this sounds amazing. I’m always looking for unique chicken dinners like this one.
I may need to rethink our holiday meals. This recipe sounds phenomenal. Once you know where to find the best meats, you’re set!
I love that you’ve used Asiago. I don’t see that in recipes often and it has a distinctly awesome taste!
What a great dish to make! My family would love this meal!
Yum, this sounds amazing! Pinning to try next year. 🙂