Speck Carpaccio with raw celery and apple

20 minutes
4 portions


 200g    white celery
 200g    green apple
4 tbsp.  olive oil
  2 tsp.  lemon juice
              Freshly ground pepper

Further ingredients:

    50g   Parmesan shavings
1 tbsp.  grated fresh horseradish
      32    slices Speck Alto Adige PGI
    30g    garden and shiso cress for garnishing


  1. Clean the celery, peel the exterior of the celery stalks with a peeler and cut them into thin slices.
  2. Wash the green apples and cut them into thin slices. Mix the olive oil, lemon juice, salt and pepper and marinade the celery stalks with it.
  3. Arrange the Speck Alto Adige slices together with the celery salad, apple slices, Parmesan shavings and horseradish on a plate. Garnish with cress and serve.

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