MENU
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.
Ready to try something new?
See more Speck recipes ...
Served along with salad as a cold starter, it goes great with Chanterelle, Portobello mushrooms, or white mushrooms. Enjoy!
Hearty traditional fare reimagined: cabbage, crispy Speck Alto Adige and fresh parsley make this a dish to remember.
Italian antipasti, ideal for celebrations, as a snack or as a starter. Enjoy our focaccia with Speck Alto Adige ...
An absolute classic of traditional South Tyrolean cuisine: Speck-flavoured dumplings made in South Tyrol! Discover the original recipe!
Savoury-smoked Speck Alto Adige unites with fine Italian polenta – traditional and simple, but unbelievably delicious!
A traditional recipe with a modern twist. Featuring quinoa, mild red cabbage and of course our Speck Alto Adige.
Watch out, it’s about to get creative: Vinschgerl bread French toast with smoked delicacies and, of course, Speck Alto Adige. For brunch or as a starter.
Cream of asparagus with a twist! Fresh mint, aromatic Speck Alto Adige and fragrant asparagus – for a dish with the scent of spring.
Alpine cuisine meets Mediterranean lightness – a harmonious dish with fresh vegetables, turkey and Speck Alto Adige.
Filled Schlutzkrapfen pasta, roasted Speck Alto Adige, and fresh leaf salad: The hearty starter in between meals!
