Cheese and black pepper cream, crispy speck and asparagus in the Calathea baked potato by Serramare Garden, made with Elodie, potatoes from our Sicilian supply chain.

Ingredients for 1 baked potato
Elodie potatoes, 1 
Asparagus, 3
Speck ham, 3 slices
Pecorino Romano cheese, 50g 
Water, as required 
Extra virgin olive oil, as required 
Table salt, to taste 
Black peppercorns, to taste 

Preparation
Start by thoroughly washing the potatoes, then cook them in a preheated oven for about 50 mins at 200 degrees. Place the slices of speck ham onto a baking tray lined with baking paper and then put another sheet of baking paper on top to cover them well. Put a second smaller tray on top or an oven pan to apply pressure and then bake for about 15-20 minutes or until they reach the desired crispiness. In the meantime, thoroughly wash the asparagus and put it in a saucepan of cold water, bring it to the boil and then cook until it is slightly soft. Drain it and cut the first 3-4 cm of the tip, saving the rest for future dishes. Then sauté the asparagus tips in a pan with a little butter and put them to one side for the topping. 
 
Add the black peppercorns to another pan and toast them for about two minutes, then chop them. Add the Pecorino Romano to a bowl and grate it. Then pour hot water a little at a time into the bowl and mix it well with a whisk. Add water until the cream becomes smoother (it must not have any lumps and should slide off the whisk). Add the cream to the chopped pepper and leave it to rest. Once the required time is up, take the speck out of the oven and remove any excess fat. Once cooked as you like, take the potatoes out of the oven too and cut them in half lengthwise, then season with salt and extra virgin olive oil to taste. Fill the potatoes with a large tablespoon of cheese and black pepper sauce, the asparagus tips and the crispy speck ham.

Image: Serramare Garden