John Myers
Ingredients for 4 servings:
- 300 g porcini mushrooms, fresh
- 200 g raw ham (Iberian ham), preferably Jamon de Bellota
- 1 onion(s), white
- 150 g lamb’s lettuce
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp port wine or Pedro Ximenez, sweet
- 1 tbsp maple syrup or honey
- 30 g pine nuts
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes
We start with the sauce: In a glass, mix olive oil, balsamic vinegar, port wine, and maple syrup or honey, using a little less of the latter. Next, fry the pine nuts in a little olive oil. Set the pine nuts aside and fry the finely diced onion in the same oil until they are no longer translucent but are already starting to brown. Remove the onions from the pan and mix with the prepared sauce, then season with salt and pepper. At the same time, add the porcini mushrooms, preferably small, sliced 1-2 mm thick, to the pan. You can also add a little butter, according to taste. While the porcini mushrooms are slowly browning, arrange the lamb’s lettuce on 4 plates and arrange the ham on top in small slices about 3 cm x 3 cm. Now arrange the fried porcini mushrooms on top, pour the sauce over them, and scatter the pine nuts on top. A full-bodied red wine goes well with this, preferably Ribera del Duero, e.g. Pago de Capellanes from Spain.
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