Carpaccio of South Tyrolean speck and porcini mushrooms
An Italian specialty revisited in a South Tyrolean way
Preparation time: 00:45 h. Persons: 4
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 croutons
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.
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