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

     

Print  
  Speck carpaccio and boletus mushrooms



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.

Ready to try something new?

See more Speck recipes ...

South Tyrolean Speck burger

South Tyrolean speck burger

Save yourself the visit to a fast-food restaurant and create your own “speck”tacular burger! Mhmm ...

“Schlutzer” refined with Speck Alto Adige PGI over fresh salad

“Schlutzer” refined with speck served over fresh salad

Filled Schlutzkrapfen pasta, roasted Speck Alto Adige, and fresh leaf salad: The hearty starter in between meals!

Ravioli with salted cod, South Tyrolean pancetta and potatoes

Spelt ravioli with salted cod

Drizzled with melted butter, sprinkled smoked ricotta and garnished with crispy South Tyrolean pancetta bits ... Mhmmm ...

“Hasselback potatoes” with Speck Alto Adige and sour cream

“Hasselback potatoes” with Speck and cream with sour cream and chives

A classic revisited: these Hasselback potatoes are a real treat for the eyes and the palate.

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.

Roughly cut pasta with Speck Alto Adige PGI

Roughly cut pasta with speck

Hungry for pasta? This recipe is a somewhat original take on pasta ...

Fig salad with Speck Alto Adige, hard cheese and balsamic glaze

Fig salad with Speck, hard cheese and balsamic glaze

Figs meet Speck – the aromas of the fruit and the spicy flavour of the Speck Alto Adige combine to produce a special salad.

South Tyrolean Bauerntoast with Speck Alto Adige PGI

South Tyrolean Bauerntoast

A dish often enjoyed on an Alpine tour or as a snack: South Tyrolean Bauerntoast is more than just bread.

Carob powder ravioli with potatoes and Speck Alto Adige

Carob powder ravioli with speck

Hearty ravioli made from carob-powder flour (the fruit of the carob tree) and Speck Alto Adige ...

Open sandwich with Speck Alto Adige PGI, turkey and lettuce

Open SLT with Speck, turkey, lettuce and toma-to

Alpine cuisine meets Mediterranean lightness – a harmonious dish with fresh vegetables, turkey and Speck Alto Adige.