Speck Alto Adige PGI carpaccio and boletus mushrooms

Did you know that carpaccio is named after a Venetian painter? It tastes especially good with Speck Alto Adige PGI and boletus mushrooms.

Difficulty: Easy

Preparation time: 30 min

A recipe by: H. Gasteiger, G. Wieser, H. Bachmann

Ingredients

Serves for

people

Preparation time 30 min

Salad dressing: Mix the salt and freshly-grated pepper in a bowl, add the olive oil, stir vigorously and salt to taste.
Carpaccio: Remove the rind and the crust of herbs from the Speck Alto Adige PGI and slice thinly (using a slicer if available), arrange on the plates in circles. Clean the raw boletus mushrooms, slice thinly and sprinkle over the Speck Alto Adige PGI. Wash the radishes and slice likewise. Clean the spring onions, slice into rings and add to the Speck Alto Adige PGI together with the radishes and lettuce. Drizzle with the salad dressing and serve garnished with freshly-grated horseradish and sautéed croutons.
Tip: If fresh ceps are not available, use ceps pickled in oil. To vary the dish, serve Carpaccio with freshly-grated flakes of ‘Grana’ (hard cheese) from South Tyrol.