for 4 people
2 cabbage turnips
200 g finely sliced Speck Alto Adige PGI
100 g shaved parmesan
Peel the cabbage turnip and (if possible) cut into thin slices with a slicing machine. Spread on a plate, overlaywith Speck Alto Adige PGI slices and parmesan cheese and then season with salt, pepper, and olive oil. Garnishthe cabbage-turnip carpaccio with balsamic vinegar if so desired.
Created by: Consorzio Tutela Speck Alto Adige