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Speck Alto Adige PGI carpaccio and boletus mushrooms

Did you know that carpaccio is named after a Venetian painter? It tastes especially good with Speck Alto Adige PGI and boletus mushrooms.

Schwierigkeit: Leicht

Vorbereitungszeit: 30 min

Ein Rezept von: H. Gasteiger, G. Wieser, H. Bachmann

Zutaten

Reicht für

2

people

Zutaten

  • 100 gram Speck Alto Adige PGI
  • 40 gram fresh boletus mushrooms (boletus edulis aka ceps/porcini/penny buns)
  • 1 radish
  • 5 gram spring onions
  • 30 gram lamb’s lettuce

Dressing

  • 0.5 Esslöffellemon juice
  • 2 Esslöffelolive oil
  • salt and freshly ground white pepper nach Geschmack

In addition

  • 0.5 Esslöffelhorseradish (grated)
  • 1 Esslöffelbread croutons

Speck Alto Adige PGI carpaccio and boletus mushrooms

Vorbereitungszeit 30 min

  1. Salad dressing: Mix the salt and freshly-grated pepper in a bowl, add the olive oil, stir vigorously and salt to taste.
  2. Carpaccio: Remove the rind and the crust of herbs from the Speck Alto Adige PGI and slice thinly (using a slicer if available), arrange on the plates in circles. Clean the raw boletus mushrooms, slice thinly and sprinkle over the Speck Alto Adige PGI. Wash the radishes and slice likewise. Clean the spring onions, slice into rings and add to the Speck Alto Adige PGI together with the radishes and lettuce. Drizzle with the salad dressing and serve garnished with freshly-grated horseradish and sautéed croutons.
  3. Tip: If fresh ceps are not available, use ceps pickled in oil. To vary the dish, serve Carpaccio with freshly-grated flakes of ‘Grana’ (hard cheese) from South Tyrol.