Carpaccio of South Tyrolean bacon

Name: Carpaccio of South Tyrolean bacon
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Chanterelles; 2 red apples (e.g. Red Delicious); 2 Spring onions; 4 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper, sugar; 4 TABLESPOONS Cider vinegar; 1 collar (approx. 50 g) Arugula; 1⁄2 Federation Radishes; 50 g Mountain cheese; 12 fine slices; 7-10 Tbsp South Tyrolean bacon

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g Chanterelles
2 red apples (e.g. Red Delicious)
2 Spring onions
4 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper, sugar
4 TABLESPOONS Cider vinegar
1 collar (approx. 50 g) Arugula
1⁄2 Federation Radishes
50 g Mountain cheese
12 fine slices
7-10 Tbsp South Tyrolean bacon

Directions

1
Clean the chanterelles, clean them well and wash them if necessary. Halve depending on size. Wash apples, quarter and core them. Cut apples into cubes. Clean and wash spring onions and cut into fine rings.
2
Heat 1 tablespoon of oil in a frying pan. Fry the chanterelles for approx. 5 minutes, turning them until brown. Add the apple cubes and fry briefly. Season with salt, pepper and 1 pinch of sugar. Deglaze with 2 tbsp vinegar.
3
Sauté the spring onions briefly.
4
Mix 2 tablespoons vinegar with salt, pepper and 1 pinch of sugar. Fold in 3 tablespoons of oil. Clean, wash and shake the rocket dry. Clean, wash and thinly slice the radishes. Mix rocket, radishes and vinaigrette.
5
Chop the cheese into thin shavings.
6
Arrange South Tyrolean bacon on a plate. Spread the mushroom and apple mixture and the rocket and radish salad on top. Sprinkle with cheese. Schüttelbrot or Vinschgauer Fladen are delicious with it.