With hausmacher Schwartenmagen
Simple but refined. Hearty home-style cooking is cut into thin slices. A rustic farmhouse bread completes the appetizer.
ingredients for 4 persons
Cut the rind stomach with the slicer into very thin slices and the washed spring onions into fine rings. Distribute the rind stomach liberally on four plates and sprinkle the spring onions over it.
From vinegar, oil, water, salt and pepper stir a sauce and drizzle over the Schwartenmagen slices, sprinkle everything with the sliced Parmesan and serve the Rheinhessian carpaccio with farmhouse bread.
Recipe by Heidrun Steitz, Weingut Steitz, Stein-Bockenheim
(from the book "Lust auf Rheinhessen", Leinpfad Verlag)