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Preparation
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. Garnish the cabbage-turnip carpaccio with balsamic vinegar if so desired.
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Easy to digest, simple and delicious: You and your guests will love it!
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