in Germany

Franconian Carpaccio

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Ingredients for 4 servings:

  • 250 g ham (plum ham), thinly sliced
  • 200 g lamb’s lettuce
  • 2 tbsp beef broth
  • 1 tbsp white wine vinegar
  • 2 tbsp sunflower oil
  • 1 tbsp pumpkin seed oil
  • 1 tsp mustard, medium hot
  • 1 tsp cane sugar
  • Salt and pepper, black from the mill

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Lamb’s lettuce on plum jam

Zwetschgenbames is a smoked, raw beef ham that is common in the Bamberg area. Thoroughly clean the lamb’s lettuce and then spin it dry. Combine the salad dressing ingredients in a sealable container, shake vigorously, and season the dressing a little more if necessary. Line shallow plates with the Zwetschgenbames and season with a little pepper. Thoroughly toss the salad with the dressing in a bowl and then place it in the center of the plate on top of the ham. If desired, you can also serve it with bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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