Ham carpaccio with chanterelles

Name: Ham carpaccio with chanterelles
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 250 g Chanterelles; 2 Shallots; 3 TABLESPOONS Oil; 2 TEASPOONS Sugar; 6 TABLESPOONS dark balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Rocket; 50 g Parmesan cheese; 200 g Serrano ham, thinly sliced

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

250 g Chanterelles
2 Shallots
3 TABLESPOONS Oil
2 TEASPOONS Sugar
6 TABLESPOONS dark balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Rocket
50 g Parmesan cheese
200 g Serrano ham, thinly sliced

Directions

1
Wash and clean the chanterelles and pat them dry well. Peel and finely dice the shallots. Heat the oil in a pan and fry the mushrooms well. Add shallots and fry briefly. Sprinkle with sugar, sauté and deglaze with vinegar.
2
Bring to the boil, season with salt and pepper.
3
Wash and clean the rocket, shake well dry, chop coarsely. Coarsely grate parmesan. Divide ham into 4 plates. Spread mushrooms on top. Sprinkle with rocket and some Parmesan, sprinkle with mushroom balsamic vinegar.
4
Add the remaining Parmesan cheese.