Calf’s head bruschette with Vinschgau Urpaarl bread and Granny Smith apples

Time to prepare: 20 min.

4 servings

A recipe by Manuel Ebner

Ingredients

4 servings

Ingredients for the bruschette:

200 g calf’s head with the South Tyrolean seal of quality, thinly sliced
1 Vinschgau Urpaarl bread with the South Tyrolean seal of quality
1 black radish
1 South Tyrolean Apple PGI (Granny Smith)
8 wild mustard leaves
8 wood sorrel leaves
a few chive blossoms
olive oil
seed oil
apple cider vinegar with the South Tyrolean seal of quality
salt
pepper

Ingredients for the vinegar shallots:

240 g water
60 g white wine vinegar
2 shallots
1 bay leaf
1 garlic clove
10 peppercorns
4 g salt

Preparation

Time to prepare: 20 min.

For the vinegar shallots, peel and thinly slice the shallots. Fill them into a mason jar with water, white wine vinegar, salt, peppercorns, bay leaves and garlic. Leave to sit for 24 hours.

Peel the radish and thinly slice it with a mandoline. Quarter the apple, remove the core and slice the apple into thin segments. Place the calf’s head in a bowl with the radish slices and apple segments. Marinade with apple cider vinegar, olive oil, salt and pepper.

Break the Vinschgau Urpaarl bread in half and halve each piece again with a knife. Bake with a little seed oil in a frying pan or in the oven (180 °C) until golden brown.

To serve, arrange the bread slices on a plate and cover them with the calf’s head. Garnish with the vinegar shallots, wood sorrel, wild mustard and chive blossoms.