Carpaccio of South Tyrolean speck and porcini mushrooms
An Italian specialty revisited in a South Tyrolean way
Basic information
Preparation time: 00:45 h.
Persons: 4Ingredients
200 g South Tyrolean speck
80 g fresh porcini mushrooms
2 radishes
10 g spring onions
60 g lettuce
Dressing:
1 C lemon juice
Freshly ground white pepper
Salt
4 C olive oil
Other:
1 C horseradish
2 C of bread croutonsPreparation
In a small bowl, mix lemon juice, salt, and pepper.
Add the olive oil while continuing to stir vigorously and add salt if necessary.
Remove the bacon from the rind and slice finely (with a slicer).
Arrange the slices of the speck in a circle on the plate.
Clean the porcini, cut them into thin slices, and distribute them, raw, on the slices of speck.
Clean the radishes, wash them, and cut them into slices.
Clean the spring onions, cut them into rings, and arrange them with the radishes and lettuce on the speck.
Finally, season the dish with the dressing, the horseradish cut into slivers, the croutons, and serve.
Special Tip:
Instead of fresh porcini, you can also use porcini in oil. For a change, spread shavings of South Tyrolean Parmesan cheese on the carpaccio.
Wine: Alto Adige Terlano
Regional recipe from Südtirol
