EIERSCHWAMMERL  mit  PARMASCHINKEN  

Chanterelle with Parma Ham

400 g chanterelle
1 small onion
12 slices parma ham
150 g rucola
salt, pepper
3 tbsp. olive oil
2 tbsp. balsamic vinegar

 

 

Clean chanterelle. Peel and chop onion finely. Wash salad. Mix well olive oil and vinegar and marinade salad.
Heat olive oil in a pan and fry chanterelle and onion, season with salt and pepper. Arrange salad and ham on plates and put upon fried chanterelle.
Serve with baguette.

 

      
     
 

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