Time: 10 min.
Complexity: easily
Servings: 4

Dry-cured ham with pickled vegetables and cheese chips - a detailed recipe.

Ingredients:

• 230 g fresh champignons, stem ends cut off, caps wiped with a damp towel and cut into thin slices
• 1/2 small red onion, thinly sliced
• 1/4 head cauliflower, thinly sliced
• 3 sprigs thyme, leaves separated from sprigs
• A pinch of dried pepper flakes
• 1/4 cup red wine vinegar
• Coarse salt
• 1 tbsp. coarsely grated Parmesan cheese
• 230 g of thinly sliced ​​dry-cured ham
• 2 cups young arugula
• Olive oil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

champignon mushrooms, red onion, cauliflower, thyme, red pepper flakes, wine vinegar, Parmesan cheese, dry-cured ham, Parma ham, prosciutto, arugula

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Preparation:

Step 1
• In a bowl, combine the mushrooms, onion, cauliflower, thyme, pepper flakes, vinegar, and salt to taste. Cover and marinate at room temperature for 1 hour, stirring occasionally.
Step 2
• Preheat oven to 190°C. Line a baking sheet with parchment paper or a silicone mat. Place 4 small mounds of cheese on the baking sheet.
  
  Place in the oven and bake for 8-9 minutes, until golden brown. Remove the cheese chips from the oven and let them cool on the baking sheet for 1-2 minutes. Then, remove the cheese chips from the baking sheet with a spatula and let them cool completely.
Step 3
• Divide the ham among plates. Toss the marinated vegetables with the arugula and drizzle with olive oil. Top the ham with the marinated vegetables and cheese chips.

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