Mozzarella with Speck Alto Adige

Course: appetizer
Style: traditional
Level of difficulty: easy
Preparation time: 30 min.
Created by: Herbert Hintner

     

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  Mozzarella with Speck



12 slices Speck Alto Adige PGI 
12 small mozzarella cheese balls
50 g arugula
extra virgin olive oil
24 slices Speck Alto Adige PGI 
24 small mozzarella cheese balls 
100 g arugula
extra virgin olive oil
48 slices Speck Alto Adige PGI 
48 small mozzarella cheese balls 
200 g arugula
extra virgin olive oil
 

Preparation

Wrap each little cheese ball in a slice of Speck Alto Adige PGI. Fit some arugula between Speck Alto Adige PGI and cheese balls. Dress with extra virgin olive oil according to taste.

 

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Avocado, chicken breast, Speck Alto Adige PGI and quinoa bowl

Couper les tomates en deux et les disposer sur une plaque, côté coupé vers le haut. Saupoudrer d’une pincée de sucre, de sel, d’origan et d’un filet d’huile.  Enfourner à chaleur tournante à 200 °C pendant 40 minutes.   Pendant ce temps, cuire le quinoa selon les indications sur l’emballage.  Cuire les escalopes de blanc de poulet et les couper en lamelles. Couper le Speck Alto Adige IGP en allumettes.  Couper les avocats en deux, retirer le noyau et la peau et les couper en fines lamelles.   Assaisonner le quinoa avec du sel, du poivre et de l’huile d’olive vierge extra et le servir dans quatre bols. Pour finir, ajouter dans chaque bol les tomates confites, les allumettes de speck, les escalopes de poulet et l’avocat.

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