John Myers
Carpaccio of South Tyrolean Bacon with Pioppino (velvet Hoods) and Fratello
The perfect carpaccio of south tyrolean bacon with pioppino (velvet hoods) and fratello recipe with a picture and simple step-by-step instructions.
- Dressing
- 3 tablespoon Extra virgin olive oil
- 2,5 tablespoon Passion fruit liqueur
- 1 tablespoon Freshly squeezed orange juice
- 2 tablespoon Cream 30% fat
- 1 pinch Salt
- Colored pepper
- Carpaccio
- 100 g South Tyrolean bacon
- 30 g Fratello
- 3 Handful Arugula
- 1 tablespoon Aronia berries
- 1 tablespoon Freshly squeezed orange juice
- Onion rings red
- Colored pepper
- Fresh thyme
- 100 g Pioppino
- Dressing
- Beat the cream with a whisk until frothy. Stir in the olive oil, liqueur and orange juice. Season with salt and pepper and set aside.
Carpaccio
- Soak the aronia berries with the orange juice and set aside.
- Remove the ends of the stems from the mushrooms and clean them.
- Place the rocket on a plate. Place the bacon, onion rings and cheese on the edge of the plate. Put the mushrooms in the middle.
- Pour the dressing and the drained aronia berries over the carpaccio. Scatter some colored pepper and thyme leaves over the carpaccio.
Facebook Comments