Dried meat

Coppa carpaccio

A wafer-thin, spicy starter
Coppa 033 gr

Ingredients (for 4 people)

  • 200g very thinly sliced Grischuna Grisons Coppa
  • 50g Sbrinz cheese, thinly sliced
Ingredients for the marinade
  • 1 tsp coarse-grained mustard
  • 3 tbsp white balsamic vinegar
  • 4 tbsp olive oil
  • Freshly ground pepper
  • 1/2 peperoncini


Arrange the Coppa on 4 plates. Mix the mustard, vinegar and oil well. Season to taste with pepper. Wash the peperoncini, cut in half longways, remove the seeds and chop finely. Add to the marinade. Drizzle the marinade over the Coppa. Garnish with the thinly sliced Sprinz.