Bok Choy with Speck Alto Adige and Asiago Cheese

East meets west in this Italianized version of bok choy with crispy Speck Alto Adige and Asiago cheese.



  • 1 tablespoon extra virgin olive oil (plus extra for pan)
  • 2 large cloves garlic, peeled but left whole
  • 4 whole baby bok choy, rinsed, dried and each cut in half, lengthwise
  • Salt and coarse ground black pepper to taste
  • 1 cup grated Asiago cheese
  • 1/4 pound Speck Alto Adige diced


  1. Heat the olive oil over medium heat in a sauté pan large enough to hold the bok choy in a single layer (or use two smaller pans).
  2. Add the speck and cook until it is crispy; remove from pan and drain on paper towel.
  3. If the pan seems dry, add a little more olive oil. Add the garlic to the pan and allow it to soften; add the bok choy halves cut side down. Cook gently over medium heat until a knife is easily inserted into the core of the bok choy. Turn them over and season them with salt and pepper. Divide and sprinkle the cheese over the tops; cover and allow the cheese to melt.
  4. Sprinkle the speck over the cheese. Serve two per serving.

This recipe was featured on Season 28 - Episode 2801.

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Any replacement for speck?


We used chopped Prosciutto and Pancetta sautéed and drained. Delicious!

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