Carpaccio of South Tyrolean bacon

AUTHOR
Louis Ramirez
DIFFICULTY
very easy
RATING
3 3
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 250 g Chanterelles
  • 1 red apple
  • 2 Spring onions
  • 4 TABLESPOONS Olive oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 4 TABLESPOONS Cider vinegar
  • 1 collar Rocket
  • 4 Radishes
  • 10 discs South Tyrolean bacon (about 30 g each)
  • 50 g Mountain cheese

Directions

  1. 1

    Wash the chanterelles several times thoroughly and let them drip off well on kitchen paper. Cut large chanterelles in half. Wash the apple, grate dry, quarter and remove the core. Cut quarters into small cubes. Clean and wash spring onions and cut into fine rings

  2. 2

    Heat 1 tablespoon of olive oil in a frying pan. Fry the chanterelles for 4-5 minutes while turning them. Add the apple cubes. Season with salt, pepper and 1 pinch of sugar. Deglaze with 2 tbsp vinegar. Swirl the spring onions briefly in the vinegar.

  3. 3

    For the vinaigrette, mix 2 tablespoons of vinegar with salt, pepper and sugar, gradually adding 3 tablespoons of olive oil. Wash the rocket, shake dry. Clean, wash and thinly slice the radishes. Mix rocket, radishes and vinaigrette

  4. 4

    Arrange bacon on a plate. Spread mushroom and apple mixture and rocket salad on top. Sprinkle with sliced mountain cheese. Vinschgauer flat cake tastes good with it

Nutrition Facts

KCAL
670 kcal
CARBS
7 g
FATS
63 g
PROTEINS
12 g