Insalata di patate, mele e speck
PROCEDURE:Peel and core the apples, then cut them into very thin slices, cover them in sugar and let them dry in the oven at 120°C.Wash the potatoes and
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Cooking tools:
- Apple corer
- Peeler
- Paring knife
- Chef's knife
- Cutting board
- Oven
- Microwave
- Baking sheet
- Parchment paper
- Colander
- Mixing bowl
- Spoon
- Measuring spoon
- Plate
Ingredients
- 150 gr di mele golden della Val di Non
- 200 gr di patate
- 200 gr di cavolo cappuccio
- 100 gr di Speck (nella versione gluten free, speck della Macelleria Bonelli o Vaca Negra)
- zucchero
- sale
- pepe
- olio extravergine di oliva
- aceto
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