Speck Alto Adige PGI layered pie

Course: appetizer
Style: modern
Level of difficulty: easy
Preparation time: 30 min.
Created by: Herbert Hintner

     

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  Speck layered pie



16 thin slices of Speck Alto Adige PGI 
20 potato chips 
15 g mixed salad of choice
Vinaigrette:
30 g Balsamic Vinegar 
10 g horseradish
90 ml extra-virgin olive oil
32 thin slices of Speck Alto Adige PGI 
40 potato chips 
30 g mixed salad of choice
Vinaigrette:
60 g Balsamic Vinegar 
20 g horseradish 
180 ml extra-virgin olive oil
64 thin slices of Speck Alto Adige PGI 
80 potato chips 
60 g mixed salad of choice
Vinaigrette:
120 g Balsamic Vinegar 
40 g horseradish 
360 ml extra-virgin olive oil
 

Preparation

Cut the Speck Alto Adige PGI into thin slices. On the side, cut the potatoes with their peel into very thin slices (2 mm thick) with the metal slicer, placing them in warm water for 5 minutes. Drain them and pat them with a clean kitchen cloth until they are well dry. Pour a good amount of olive oil into a pan and heat to maximum 160°C, then add the potato chips. As soon as they stop sizzling and turn golden, remove them swiftly from the oil with a skimmer. Drain them of excess oil and place them on a plate previously covered with a sheet of absorbing kitchen paper. Wash and cut up the mixed salad leaves.

Vinaigrette:

Mix the vinegar with the horseradish and the oil.

Arrange the Speck Alto Adige PGI slices at the centre of the serving dish. Over them place the mixed salad and cover with chips. Repeat this operation three times, each time using a slice of Speck Alto Adige PGI, until a small mound is obtained. Finish by seasoning it all with the horseradish vinaigrette.

 

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