Speck Alto Adige PGI carpaccio and boletus mushrooms

Course: appetizer
Style: modern
Level of difficulty: easy

Preparation time: 30 min.
Created by: H. Gasteiger, G. Wieser, H. Bachmann

Ingredients
2 people
4 people
8 people

100 g Speck Alto Adige PGI
40 g fresh boletus mushrooms (boletus edulis aka ceps/porcini/penny buns)
1 radish
5 g spring onions
30 g lamb’s lettuce
Dressing:
½ tbs. lemon juice
2 tbs. olive oil
salt and freshly ground white pepper
In addition:
½ tbs. horseradish, grated
1 tbs. bread croutons

200 g Speck Alto Adige PGI
80 g fresh boletus mushrooms (boletus edulis aka ceps/porcini/penny buns)
2 radishes
10 g spring onions
60 g lamb’s lettuce
Dressing:
1 tbs. lemon juice
4 tbs. olive oil
salt and freshly ground white pepper
In addition:
1 tbs. horseradish, grated
2 tbs. bread croutons

400 g Speck Alto Adige PGI
160 g fresh boletus mushrooms (boletus edulis aka ceps/porcini/penny buns)
4 radishes
20 g spring onions
120 g lamb’s lettuce
Dressing:
2 tbs. lemon juice
8 tbs. olive oil
salt and freshly ground white pepper
In addition:
2 tbs. horseradish, grated
4 tbs. bread croutons

Preparation

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.

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.