Warm white cabbage and Speck Alto Adige PGI salad

Course: salad
Style: traditional
Level of difficulty: easy
Preparation time: 30 min.
Created by: H. Gasteiger, G. Wieser, H. Bachmann

     

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  Warm white cabbage and Speck salad



8 small slices of Speck Alto Adige PGI 
40 g of roasted Speck Alto Adige PGI strips 
200 g of white cabbage 
1½ tbsp. of white-wine vinegar 
2 tbsp. of oil 
6 slices of Vinschger Paarlbrot (= round flat loaves of rye bread with fennel seeds), previously cut in half lengthwise 
½ tbsp. of leaves of chives
salt and freshly ground white pepper
16 small slices of Speck Alto Adige PGI 
80 g of roasted Speck Alto Adige PGI strips 
400 g of white cabbage 
3 tbsp. of white-wine vinegar 
4 tbsp. of oil 
12 slices of Vinschger Paarlbrot (= round flat loaves of rye bread with fennel seeds), previously cut in half lengthwise 
1 tbsp. of leaves of chives
salt and freshly ground white pepper
32 small slices of Speck Alto Adige PGI 
160 g of roasted Speck Alto Adige PGI strips 
800 g of white cabbage 
6 tbsp. of white-wine vinegar 
8 tbsp. of oil 
24 slices of Vinschger Paarlbrot (= round flat loaves of rye bread with fennel seeds), previously cut in half lengthwise 
2 tbsp. of leaves of chives
salt and freshly ground white pepper
 

Preparation

Pull out the outer leaves of the white cabbage. Quarter it (cut out the stalk while doing so). Cut the quarters into very fine pieces (with a knife, a slicer, a food processor or a mandoline). Mix the cabbage with salt in a dish in order to make it tender and smooth. Warm up the white-wine vinegar and the oil, season them with white pepper, and mix them with the cabbage. Place the slices of bread on a plate and the slices of Speck Alto Adige PGI on top. Serve with the warm cabbage salad, the roasted strips of Speck Alto Adige PGI, and the chives.

You can mix the roasted strips of Speck Alto Adige PGI into the salad. This cabbage salad is a excellent accompaniment to South Tyrolean Speck dumplings.

 

Ready to try something new?

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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.

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