It’s autumn! A delicious boar carpaccio with Campo-remo olive oil is waiting for us.

Ingredients for 2 persons: 160 gr Wild boar prosciutto stagionato (dried Boar Ham) from our neighborhood Friuli A hand full of Ruccola Parmesan in a piece A few dried tomatoes 2 tbsp pine nuts A lemon slice Fresh Pepper Ground Campo-remo Olive oil 2 La Rosa dell ' Imperatore al Sesameo (sesame bread) from our neighborhood South Tyrol

Preparation depending on love and enthusiasm, the spread lasts 15-30 minutes. Remove the dried meat 1/2 h from the refrigerator before eating. Halve the Rolls Horizontally. Cut the dried tomatoes into small strips. Ruccola Wash and Provide. Cut a slice of lemon. Place the meat directly on the Plates. Roast the pine nuts with the buns (on the inside). Lemon over the Carpaccio Pour. The sliced dried tomatoes Daüberlegen. The roasted pine nuts Sprinkle. Plan or Gouda the Parmesan. Ruccola on it. Grind the fresh pepper over it and dribble the fine campo-remo olive oil over it.