La Quercia is a socially-conscious company I discovered a few years ago and one I’ve become a huge fan of. They came onto my radar back then as a group of people who were making a prosciutto here in the U.S. that was actually comparable to the Italian stuff.
I told my husband about La Quercia and he ordered an full, bone-in slab of prosciutto that we ate until we couldn’t eat any more. Eventually we were kind enough to share some with family and friends. (You’re welcome)
Recently, I ordered some of their Speck and Lomo from Zingerman’s, who was running a pretty good sale on some of their La Quercia products. (If you’ve not checked out the online store to world-famous Zingerman’s, please take minute and do so!) Not surprisingly, these were just as delicious as their prosciutto. Not the greatest photo but here’s a shot of what I ordered:
As luck would have it, I made a small batch of my homemade ricotta cheese last weekend, so I also had some of that looking to be used.
Not so unusual is that I also had some baby arugula on hand. If you’ve read my About Me page or just happened to realize the play on words, my blog name is an ode to my love for spicy little rocket leaves. So with these ingredients in mind, I threw together some quick French Bread last night and sliced it and assembled this for our dinner:
Crostini with Ricotta, Arugula, Poached Egg and Crispy Speck
- 4 slices of French bread, toasted on both sides and rubbed with a sliced clove of garlic
- Ricotta cheese
- 4 Poached eggs
- 2 paper-thin slices of La Quercia Speck, crisped in a heavy pan and broken into pieces
- Freshly ground black pepper
How to make a poached egg? Here’s how I do mine:
Bring a deep skillet of water with 1/2 cup of white vinegar added to it to a slow boil. Gently add eggs to water. After 2 minutes of cooking, using a large spoon, gently turn each egg over in the water. Let simmer another minute to minute and a half and, using a slotted spoon, remove them from the water. I like to gently place spoon and egg on top of a paper towel to absorb some of the water before placing on plate or bread. You may have to play with this a bit – everyone’s idea of a slow boil/high simmer is different and everyone likes their eggs just a little different than the next person.