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 ...

“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!

South Tyrolean Speck mousse on crispy Breatln

Speck mousse on Breatln

Speck as a mousse - this you have to try! Served with typical South Tyrolean bread like e.g. Vinschgau Breatln.

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.

Prawns wrapped in Speck Alto Adige PGI

Prawns wrapped in speck

Seafood in Alpine cuisine? In combination with Speck Alto Adige? Trust us, it’s delicious so try it yourself today ...

Plaited breadsticks and Speck Alto Adige PGI

Plaited breadsticks with spelt and nut flour and Speck Alto Adige

The classic breadsticks revisited: enjoy the special taste of these plaited bread sticks with nuts and Speck Alto Adige.

Ravioli with prawns and Speck Alto Adige PGI

Ravioli with prawns and speck

Can ravioli be a matchmaker? It can be with shrimps and Speck Alto Adige, which is an amazing combo you have to taste for yourself!

Speck-flavoured dumplings with Speck Alto Adige PGI

Speck-flavoured dumplings

An absolute classic of traditional South Tyrolean cuisine: Speck-flavoured dumplings made in South Tyrol! Discover the original recipe!

Speck Alto Adige ravioli filled with cheese on lettuce

Speck ravioli with cream cheese

Are you searching for a light, yet tasty starter for your summer party?

Flat bread with Speck Alto Adige, brie, red grapes and crispy sage

Flat bread with Speck, brie, red grapes and crispy sage

A starter to whet the appetite: the filling of black grapes, brie, Speck Alto Adige and sage leaves makes this focaccia an irresistible treat.

Grilled melons with Speck Alto Adige PGI and rocket pesto

Grilled melons with Speck Alto Adige PGI and rocket pesto

Looking for inspiration? Add a dash of fruit to the grill and try our tip for hot summer days.