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Ham Carpaccio with Chanterelles

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Ham Carpaccio with Chanterelles

The perfect ham carpaccio with chanterelles recipe with a picture and simple step-by-step instructions.

  • 250 g Fresh chanterelles
  • 2 Shallots
  • 3 tbsp Olive oil
  • 2 tsp Sugar brown
  • Salt
  • Pepper from the grinder
  • 6 tbsp Balsamic vinegar
  • 1 bunch Arugula
  • 40 g Parmesan
  • 200 g Parma ham thinly sliced
  1. Wash and clean the chanterelles, pat dry well. Peel and finely dice shallots. Heat the oil in a pan and fry the mushrooms vigorously. Add shallots and fry briefly. Sprinkle with sugar, sweat and deglaze with vinegar. Bring to the boil, season with salt and pepper.
  2. Wash and clean the rocket, shake it dry and roughly chop. Coarsely grate the Parmesan. Spread the Parma ham on a plate. Spread the mushrooms on top. Sprinkle with rocket and a little Parmesan, drizzle with mushroom and balsamic sauce. Add the rest of the Parmesan cheese.
Dinner
European
ham carpaccio with chanterelles

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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