John Myers
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Carpaccio of Wild Ham
The perfect carpaccio of wild ham recipe with a picture and simple step-by-step instructions.
loaf
- 75 g Dried tomatoes
- 37,5 g Black olives fresh
- 37,5 g Olives green fresh
- 300 g Wheat flour type 812
- 1 tsp Baking powder
- 1 packet Dry yeast
- 0,5 tsp Salt
- 350 ml Lukewarm water
- 4 tbsp Oil
- 1 tbsp Pizza seasoning
Carpaccio
- 5 bunch Lamb’S lettuce
- 500 g Wild boar ham in wafer-thin slices
- 10 Pc. Cherry tomatoes
- 1 Splash Balsamic cream
loaf
- For the bread, cut the tomatoes and olives into small cubes. Mix the flour with the baking powder and yeast in a warmed bowl. Mix salt with water and oil and add to the flour. Beat the dough vigorously, mix with the tomatoes and olives and place in a buttered dish with a diameter of 25 cm. Cut about 1 cm deep at the top and cover and let rise for about 15 minutes. Then bake at 180 ° C for about 35 minutes.
Carpaccio
- For the carpaccio, wash and dry the salad. Arrange 10 slices of ham in a circle on each plate. Place the lettuce in the middle and garnish with 2 quartered tomatoes. Finally, pour some balsamic cream over it. Serve with the freshly sliced bread.
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