en de it
salat-mit-speck-hanswirt

Summer salad with crispy speck, Vinschger Paarl croûtons and chanterelles

A tasty salad for the hottest days of the year!

Preparation

Heat the butter in a frying pan, add bread cubes and fry over a low heat until crunchy. Heat the olive oil, fry the speck until crispy. Sauté chanterelles in olive oil and butter, season with salt and pepper. Dress the salad with vinegar and olive oil and arrange on plates. Add the speck, chanterelles and Vinschger Paarl croûtons and serve.

Beer recommendation
We recommend the variety Dunkles Lager

Wine recommendation
We recommend Schiava (Vernatsch).

Ingredients for

2 people
4 people
8 people
Leafy salad, plucked and washed
50 g Vinschger Paarl, cut into small cubes
100 g Speck Alto Adige, diced
100 g chanterelles
25 g butter
Salt and pepper
Vinegar
Olive oil
Leafy salad, plucked and washed
100 g Vinschger Paarl, cut into small cubes
200 g Speck Alto Adige, diced
200 g chanterelles
50 g butter
Salt and pepper
Vinegar
Olive oil
Leafy salad, plucked and washed
200 g Vinschger Paarl, cut into small cubes
400 g Speck Alto Adige, diced
400 g chanterelles
100 g butter
Salt and pepper
Vinegar
Olive oil
hanswirt
This recipe comes from
Laimer family
Piazza Gerold 3, 39020 Rablà/Parcines