Speck Alto Adige Carpaccio
with raw celery and apple
20 minutes
easy
4 portions
Ingredients
200 g white celery
200 g green apple
4 tbsp. olive oil
2 tsp. lemon juice
Salt
Freshly ground pepper
Further ingredients:
50 g Parmesan shavings
1 tbsp. grated fresh horseradish
32 slices of Recla Speck Alto Adige PGI
30 g garden and shiso cress for garnishing
200 g green apple
4 tbsp. olive oil
2 tsp. lemon juice
Salt
Freshly ground pepper
Further ingredients:
50 g Parmesan shavings
1 tbsp. grated fresh horseradish
32 slices of Recla Speck Alto Adige PGI
30 g garden and shiso cress for garnishing
The sliced
Speck Alto Adige 90g
The unmistakable flavor of Recla Speck Alto Adige PGI is fully released when sliced. Thin, tender, versatile slices that melt in your mouth, perfect for any occasion on their own, in a sandwich, as ingredients in delicious appetizers, or as a garnish.
To the productPreparation
- Clean the celery, peel the exterior of the celery stalks with a peeler and cut them into thin slices.
- 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.
- 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.
