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Recipes: Salads with speck
Speck with finferli mushrooms
| Serves 4 :
600g/1.25lbs mixed lettuce leaves (red lollo, arugula, chicory, etc.)
16 thin slices speck with crust
120g/4oz finferly mushrooms in oil
3 tbsp olive oil
2 tbsp balsamic vinegar
salt and pepper
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Wash and dry mixed lettuce. Drain mushrooms. Arrange lettuce on service dish. Cover with speck slices and mushrooms. Dress with balsamic vinegar, olive oil, salt and pepper. Serve the salad with Tyrolean buckwheat bread.
Speck carpaccio
| Serves 4 :
24 slices Speck
100g/3.5oz arugula
Permesan cheese shavings
extra virgin olive oil
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Distribute the arugula on 4 plates. Add speck slices (6 per plate). Top with cheese shavings. Dress to taste with extra virgin olive oil.
Mozzarella cheese with speck
| Serves 4 :
24 small mozzarella cheese balls
24 slices speck
100g/3.5oz arugula
extra virgin olive oil
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Wrap each little cheese ball in a slice of speck. Fit some arugula between speck and cheese balls. Dress with extra virgin olive oil according to taste.
Tyrolean salad
| Serves 4:
2 heads romaine lettuce
2 eggs
80g/3oz speck
a few arugula leaves
2 tbsp pitted black olives
1 bunch radishes
3 slices white bread
Parmesan cheese shavings
white wine vinegar
extra virgin olive oil
1 clove garlic
salt and pepper
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Place eggs in cold water, bring to boil and cook 10 minutes. Rinse under cold water. In the meantime wash lettuce. Remove crusts from bread and cut into cubes. Fry bread cubes in 4 tbsp olive oil - turing often. Drain on paper towel. Shred lettuce and place in serving dish. Add boiled egg wedges, rolled slices of speck, olives, halved washed radishes, bread croutons and arugula; toss well.
Rub inside a samll bowl with cut side of halved garlic clove. Bombine 4 tbsp olive oil, 2 tbsp vinegar, salt and pepper in the bowl, mix well. Dress salad with this mixture, add a few shavings of Parmesan cheese - if desired - and serve. |
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