Speck Carpaccio and boletus mushrooms
Course:
Appetizers
Difficulty:
easy
Preparation time:
30 min - 1h
traditional/modern:
modern
cook:
Ingredients for
100 g Speck Alto Adige PGI
40 g fresh boletus mushrooms (boletus edulis aka ceps/porcini/penny buns)
1 radish
5 g spring onions
30 g lamb’s lettuce
Dressing
½ tbs. lemon juice
2 tbs. olive oil
salt and freshly ground white pepper
In addition
½ tbs. horseradish, grated
1 tbs. bread croutons
200 g Speck Alto Adige PGI
80 g fresh boletus mushrooms (boletus edulis aka ceps/porcini/penny buns)
2 radishes
10 g spring onions
60 g lamb’s lettuce
Dressing
1 tbs. lemon juice
4 tbs. olive oil
salt and freshly ground white pepper
In addition
1 tbs. horseradish, grated
2 tbs. bread croutons
400 g Speck Alto Adige PGI
160 g fresh boletus mushrooms (boletus edulis aka ceps/porcini/penny buns)
4 radishes
20 g spring onions
120 g lamb’s lettuce
Dressing
2 tbs. lemon juice
8 tbs. olive oil
salt and freshly ground white pepper
In addition
2 tbs. horseradish, grated
4 tbs. bread croutons
Preparation
Salad dressing
Mix the salt and freshly-grated pepper in a bowl, add the olive oil, stir vigorously and salt to taste.
Carpaccio
Remove the rind and the crust of herbs from the speck 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. Wash the radishes and slice likewise. Clean the spring onions, slice into rings and add to the speck together with the radishes and lettuce. Drizzle with the salad dressing and serve garnished with freshly-grated horseradish and sautéed croutons.
Hints
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.