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Cabbage-turnip carpaccio with Speck Alto Adige PGI and parmesan

Light kohlrabi carpaccio with South Tyrolean speck and Parmesan – a fresh starter combining Alpine character with Mediterranean notes.

Difficulty: Easy

Preparation time: 15 min

A recipe by: Südtiroler Speck Konsortium

Ingredients

Serves for

4

people

Ingredients

  • 2 cabbage turnip
  • 200 gram finely sliced Speck Alto Adige PGI
  • 100 gram shaved parmesan
  • salt to taste
  • pepper to taste
  • olive oil to taste

Cabbage-turnip carpaccio with Speck Alto Adige PGI and parmesan

Preparation time 15 min

  1. Peel the cabbage turnip and (if possible) cut into thin slices with a slicing machine. Spread on a plate, overlay with Speck Alto Adige PGI slices and parmesan cheese and then season with salt, pepper, and olive oil. 
  2. Garnish the cabbage-turnip carpaccio with balsamic vinegar if so desired.