Beat the eggs along with the milk and salt. Melt the butter in a 10 cm non-stick pan, suitable for making thin layers. Make a sort of crepe, paying attention to the shape, which must be uniform, round and all of the same thickness. For good final results, they must be quite thin. While cooking, place a slice of smoked scamorza on the egg, letting it melt slightly. Remove from the heat, then add a few slices of speck and fold in half. Top with a few chives. They’re delicious when warm, but also quite tasty served at room temperature or even cold.
Speck Alto Adige I.G.P.
