Fluffy & Light - Focaccia with Tyrolean Loin and creamy Burrata
Ingredients
500 g beetroot, pre-cooked
75 g HANDL TYROL Tyrolean bacon PGI ham bacon cubes
2 organic oranges
1 blood orange
1 small radicchio salad
50 g walnuts
2 tbsp maple syrup
Microgreens/sprouts
100 g HANDL TYROL Tyrolean bacon PGI from ham
Dressing
1 tbsp lemon juice
2 tbsp vinegar
5 tbsp olive oil
1 tbsp maple syrup
1 tsp caraway seeds
Chili flakes
Rosemary
Salt and pepper
Grated horseradish
Our classic: HANDL TYROL Tiroler Speck PGI - Ham
Method
Level of difficulty:
Hobby cook
- Wash an orange thoroughly and finely zest some of the peel using a zester.
- For the dressing, mix all the liquid ingredients, season with orange zest, caraway seeds, and chili flakes, and stir in 1–2 tablespoons of grated horseradish.
- Cut the beetroot into thin slices and marinate in some of the dressing. If you want a particularly refined result, cut out even circles from the slices using a round cookie cutter or dessert ring.
- Cut an orange in half and squeeze it. Pour the juice into a bowl. Peel the remaining oranges, remove the white pith, and fillet them. Place the orange fillets in the orange juice and season with chili flakes and finely chopped rosemary.
- Tear the radicchio into small pieces.
- Briefly fry the bacon cubes in a pan with a little olive oil. Drain the bacon cubes on kitchen paper and set aside. Roughly chop the walnuts and caramelize them in the same pan with 2 tablespoons of maple syrup, then deglaze with a little orange juice from the orange fillets.
- the beetroot slices on a plate, then scatter the orange segments, bacon cubes, and walnuts over them. Set aside some of the walnuts. Spread the radicchio over the top. Drizzle generously with the marinade. Fold the bacon and place it in the salad, garnish with the remaining walnuts and sprouts.
Tip: The red onions and orange segments can be prepared and marinated in advance.