Smoked ham rolls on a rocket and pine nut salad with schüttelbrot crispbread

The perfect combination of bacon, arugula, pine nut salad and Schüttelbrot. Easy to imitate.


Basic information

  • Preparation time: 00:30 h.
  • Persons: 4


    • 12 large but thin rashers of South Tyrolean smoked ham 150 g quark
    • 4 tbsps assorted herbs (chives, parsley, mint, chervil)
    • 100 g rocket
    • 50 g pine nuts
    • 1 tbsp pumpkin seed oil
    • 1 tbsp apple vinegar
    • 1/2 pack schüttelbrot crispbread salt and pepper


Lay out the smoked ham rashers on a work surface next to each other. Cut the herbs finely. Add them to the quark, salt and pepper and stir until smooth. Coat the smoked ham rashers with the mixture and roll up each one separately. For the salad: Wash the rocket, add pine nuts, salt and pepper, pumpkin seed oil and apple vinegar and place in the centre of the plate. Arrange three bacon rolls around the salad. Then pop a piece of schüttelbrot into each roll.

A special tip:

Instead of quark, you can use goats cream cheese. If desired, replace the rocket and pine nuts with dandelion leaves or lamb’s lettuce. Wine recommendation: South Tyrolean Eisacktaler Silvaner.

Additional information

Source (German brochure): 30 Lieblingsgerichte aus Südtirol (Autonome Provinz Bozen)


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