Saltufo® carpaccio

Recipe for 4 persons

Cut Saltufo® into thin slices and finely dice the shallot. Fillet ½ of an orange and squeeze out the juice of other ½. Dry roast the pine nuts in a pan. Mix together the balsamic vinegar, oil, orange juice and mustard, add the diced shallots, season with salt, pepper and sugar; the vinaigrette is ready. Serve the salami slices in a circular arrangement on a plate, garnish with rocket in the middle and with the orange segments. Drizzle with vinaigrette, sprinkle with grated Parmesan and garnish with the pine nuts. Delicious served with fresh bread.


2 Saltufo®

1 shallot

2 Tbsp. pine nuts

2 Tbsp. white balsamic vinegar

1 Tbsp. pure virgin olive oil

1 tsp. coarse mustard

1 organic orange

Sea salt and black pepper

1 pinch of sugar

50 g rocket

50 g Parmigiano Reggiano

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