Chanterelle salad with Speck Alto Adige - recipe

Course: salad
Style: modern
Level of difficulty: easy

Preparation time: 30 min.
Created by: H. Gasteiger, G. Wieser, H. Bachmann

Ingredients
2 people
4 people
8 people

200 g of Chanterelle mushrooms
20 g of shallots
2 tbsp. of olive or nut oil
50 g of tomato cubes
1 tbsp. of white-wine vinegar
½ tbsp. of chives, finely cut
salt and freshly ground pepper
Besides:
6 slices of Speck Alto Adige PGI
4 thin slices of pecorino
2 chive stalks

400 g of Chanterelle mushrooms
40 g of shallots
4 tbsp. of olive or nut oil
100 g of tomato cubes
2 tbsp. of white-wine vinegar
1 tbsp. of chives, finely cut
salt and freshly ground pepper
Besides:
12 slices of Speck Alto Adige PGI
8 thin slices of pecorino
4 chive stalks

800 g of Chanterelle mushrooms
80 g of shallots
8 tbsp. of olive or nut oil
200 g of tomato cubes
4 tbsp. of white-wine vinegar
2 tbsp. of chives, finely cut
salt and freshly ground pepper
Besides:
24 slices of Speck Alto Adige PGI
16 thin slices of pecorino
8 chive stalks

Preparation

Clean and briefly wash the Chanterelles. Leave them to dry on a kitchen cloth, then halve or quarter them according to their size. Peel the shallots and cut them into thin slices. Heat the olive or nut oil. Add the Chanterelles and roast them slightly (shake the pan repeatedly and vigorously while doing so). Then add the shallots and tomato cubes. Season with salt, pepper and vinegar. If you like, you can pour some extra olive oil over the mixture and refine it with chives. Dish up the Chanterelles salad with slices of Speck Alto Adige PGI and Pecorino. Serve with a chive stalk.

Variant:

Chanterelle salad with boiled eggs: mix two coarsely chopped boiled eggs into the Chanterelles and season with 2 tablespoons of lemon juice rather than with vinegar.

You can season the Chanterelles with garlic. Serve the Chanterelle salad as a cold starter or as an accompaniment to various types of carpaccio or to Italian sausages and cold meats, etc. You can use Porcini mushrooms, common or shiitake mushrooms instead.

back to the recipes

Ready to try something new?

See more Speck recipes ...

Crème brûlée with plum sauce and matchsticks of speck Alto Adige PGI

4. Crème brûlée with wintry plum sauce and matchsticks of speck Alto Adige PGI

If you like trying out unlikely taste combo, then this one’s for you - a creative recipe that flies in the face of tradition.

to the recipe

Gnocchetti with Speck Alto Adige - recipe

You’ll impress even the most die-hard pasta fans with this recipe: Italian gnocchetti harmonises magnificently with Speck Alto Adige & mountain cheese.

to the recipe

Risotto with radicchio and Speck Alto Adige - recipe

Mediterranean and Alpine cuisine unite in a single recipe: A different take on risotto with Speck Alto Adige PGI.

to the recipe

Risotto with Cod and Speck Alto Adige PGI - recipe

A new take on Italian classics: Black risotto, cod and pork rinds combine for a new taste experience.

to the recipe

Meat mini-pizzas with Speck Alto Adige and fontina cheese - recipe

Recipe for meat mini-pizzas with Speck Alto Adige PGI and fontina cheese

How about a quick and tasty main course? Try these meat mini-pizzas, topped with diced Speck Alto Adige PGI and fontina cheese.

to the recipe

Red wine fettuccine with leek, Graukäse and Speck Alto Adige - recipe

We love to cook with wine. Sometimes we even use it to actually cook. Especially in combination with leek, grey cheese and Speck Alto Adige - what could be better?

to the recipe

Dumplings with original Speck Alto Adige - recipe

An absolute classic of traditional South Tyrolean cuisine: Speck-flavoured dumplings made in South Tyrol! Discover the original recipe!

to the recipe

Tagliatelle with original Speck from Alto Adige - recipe

Want to enjoy pasta like in Bella Italia? The easy at-home recipe!

to the recipe