Carpaccio di verza, lardo e pecorino | Fattoria La Vialla

Ingredients

• 1 kg Savoy cabbage (to be cleaned)
• 150 g Lardo di Colonnata in very thin slices (in alternative bacon or fatty cured ham)
• 200 g fresh Pecorino cheese
• 1 dried chilli pepper
• 2 cloves of garlic
• 5 tbsp Extra Virgin Olive Oil
• salt
• pepper or powdered chilli
• hot chilli pepper