Ham carpaccio with chanterelles

Name: Ham carpaccio with chanterelles
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Chanterelles; 2 Shallots; 2 TABLESPOONS Olive oil; 7-10 Tbsp sugar, salt, pepper; 6 TABLESPOONS Balsamic vinegar; 1 collar (approx. 70 g) Arugula; 50 g Parmesan (piece); 150 g Serrano ham

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

Spanish ham, fresh mushrooms and spicy parmesan - there is no better way to start a dinner than with this starter plate.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g Chanterelles
2 Shallots
2 TABLESPOONS Olive oil
7-10 Tbsp sugar, salt, pepper
6 TABLESPOONS Balsamic vinegar
1 collar (approx. 70 g) Arugula
50 g Parmesan (piece)
150 g Serrano ham

Directions

1
Clean the chanterelles, rinse briefly and pat dry well. Peel and finely dice the shallots. Heat the oil in a large pan. Fry the mushrooms for 4-5 minutes, turning them over. Fry the shallots briefly.
2
Sprinkle with 2 teaspoons of sugar and caramelise for 2-3 minutes while stirring. Deglaze with vinegar. Bring to the boil, season to taste with salt and pepper.
3
Sort the arugula, wash and drain well. Coarsely grate the parmesan. Arrange the ham flat on four plates, spread the mushrooms with vinaigrette and rocket on top. Sprinkle with some parmesan.
4
Add the rest of the Parmesan cheese. Baguette tastes good with it.