South Tyrolean charcuterie board with pears, grapes, chutney and Speck Alto Adige PGI

Course: appetizer Style: traditional Level of difficulty: easy Preparation time: 45 min. Created by: Klara & Ida Print

Ingredients 4 people Speck Alto Adige PGI, sliced into fine matchsticks (quantity to preference) 2 large ripe pears 120g green grapes Half an onion ½ tsp. cinnamon 1 tbsp. White wine vinegar Juice of ½ a lemon 4 tbsp pear juice (if pears are too dry) 1 tsp. cane sugar 1 tbsp. pine nuts 1 tbsp. raisins (optional)		Preparation Wash, peel, core, slice and chop the pears into small pieces. Wash and half the grapes. Peel the onion and chop finely. Place all ingredients in a bowl and simmer, with the lid on, for 20 - 30 minutes. Stir occasionally, and add pear juice if too dry. If the fruit does not break down, mash gently with a potato masher. To serve: Leave the chutney to cool, and serve on the charcuterie board. Arrange the Speck Alto Adige PGI on the board together with your choice of kaminwurzen smoked dried sausage, Alpine cheese, cream cheese with chives, fresh grapes, gherkins, nuts, raisins, Schüttelbrot dry flatbread, pretzels, breadsticks and whatever else appeals to you.

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