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 ...

Polenta wrapped in Speck Alto Adige served over peperonata

Polenta wrapped in speck and served over peperonata

You’ve never tried polenta like this before: wrapped in Speck Alto Adige it’s a new-fangled delight ...

Avocado, chicken breast, Speck Alto Adige PGI and quinoa bowl

Couper les tomates en deux et les disposer sur une plaque, côté coupé vers le haut. Saupoudrer d’une pincée de sucre, de sel, d’origan et d’un filet d’huile.  Enfourner à chaleur tournante à 200 °C pendant 40 minutes.   Pendant ce temps, cuire le quinoa selon les indications sur l’emballage.  Cuire les escalopes de blanc de poulet et les couper en lamelles. Couper le Speck Alto Adige IGP en allumettes.  Couper les avocats en deux, retirer le noyau et la peau et les couper en fines lamelles.   Assaisonner le quinoa avec du sel, du poivre et de l’huile d’olive vierge extra et le servir dans quatre bols. Pour finir, ajouter dans chaque bol les tomates confites, les allumettes de speck, les escalopes de poulet et l’avocat.

This energy-boosting blend of avocado, chicken and quinoa is the perfect meal for sports freaks and fitness fanatics.

Gnocchetti with Speck Alto Adige

Gnocchetti with speck

You’ll impress even the most die-hard pasta fans with this recipe: Italian gnocchetti harmonises magnificently with Speck Alto Adige & mountain cheese.

Rösti with Speck Alto Adige PGI

Rösti with speck

South Tyrol on your plate! How about a traditional dish consisting of potato ‘rösti’ with Speck Alto Adige? Check out the recipe here ...

Warm white cabbage and Speck Alto Adige PGI salad

Warm white cabbage and speck salad

This Speck Alto Adige coleslaw goes especially well with Speck-flavoured dumplings, ‘Gröstl’ (a traditional meat and potato dish) or goulash. Red cabbage can be substituted for white cabbage.

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.

Grated radicchio-lasagnette with Speck Alto Adige PGI

Grated radicchio-and-speck lasagnette

Radicchio is not only healthy, its a true culinary experience in combination with authentic Speck Alto Adige!

Risotto with Cod and Speck Alto Adige PGI

Risotto with cod and speck

A new take on Italian classics: Black risotto, cod and pork rinds combine for a new taste experience.

Tortelli with Speck Alto Adige

Tortellini with speck

Instead of buying from the store, make this speciality from Italy yourself! Mhmmm ... it smells so good!

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 ...