Chanterelle salad with Speck Alto Adige PGI

Course: salad
Style: modern
Level of difficulty: easy
Preparation time: 30 min.
Created by: H. Gasteiger, G. Wieser, H. Bachmann

     

Print  
   Chanterelle salad with Speck
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
saladmoderneasy

Ready to try something new?

See more Speck recipes ...

Mascarpone and Speck Alto Adige PGI Mousse with Rosemary Biscuits

Crunchy meets creamy: Delicious rosemary biscuits with mascarpone mousse and speck

Crunchy meets creamy: Delicious rosemary biscuits with mascarpone mousse and speck

to the recipe

Speck Alto Adige PGI carpaccio and boletus mushrooms

Speck carpaccio and portobello mushrooms

Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.

to the recipe

Mozzarella with Speck Alto Adige

Mozzarella with speck

Delicious Italian mozzarella and savoury Speck Alto Adige – a dream combination that harmonises from the start ...

to the recipe

Cream of asparagus, peas, mint and crispy Speck Alto Adige PGI

Cream of asparagus, peas, mint and crispy Speck

Cream of asparagus with a twist! Fresh mint, aromatic Speck Alto Adige and fragrant asparagus – for a dish with the scent of spring.

to the recipe

Cheese balls with Speck Alto Adige PGI

Cheese balls with Speck Alto Adige PGI

These creamy, herby appetiser balls disappear in one single bite.

to the recipe

Macaroni with Speck Alto Adige, tomatoes and courgette

Macaroni with Speck, coloured tomatoes and courgette

Enjoy a taste of Bella Italia with this light everyday dish featuring cherry tomatoes, courgette and Speck Alto Adige.

to the recipe

Speck Alto Adige PGI bread

Spätzle noodles with Speck Alto Adige PGI and cheese sauce

Traditional bread filled with Speck Alto Adige PGI: Love at first bite!

to the recipe

Spinach dumplings with pumpkin cream and Speck Alto Adige PGI

Spinach and basil dumplings with pumpkin sauce and crispy Speck

A new interpretation of a traditional dish: spinach dumplings served on a bed of creamed pumpkin.

to the recipe

Plaited breadsticks and Speck Alto Adige PGI

Plaited breadsticks with spelt and nut flour and Speck Alto Adige

The classic breadsticks revisited: enjoy the special taste of these plaited bread sticks with nuts and Speck Alto Adige.

to the recipe

Beef tagliata with Speck Alto Adige PGI, buckwheat, parmesan slivers and crispy sage

Beef tagliata with Speck Alto Adige PGI, buckwheat, parmesan slivers and crispy sage

Lunch or dinner alike, this Italian classic is always the perfect dish - especially when Speck Alto Adige PGI is the secret ingredient

to the recipe