Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
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
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).
Add the speck and cook until it is crispy; remove from pan and drain on paper towel.
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.
Sprinkle the speck over the cheese. Serve two per serving.
This recipe is featured on show 2801 – The Magic of Vegetables.