Cured ham with pickled vegetables and cheese chips – A detailed recipe for cooking. Share with friends: 
Photo of the dish: Lisa Shin Time: one 0 min. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 230 gr. fresh champignons, cut off the ends of the legs, wipe hats with a damp towel and cut into thin slices
- 1/2 small red onion heads, cut thin sliced
- 1/4 head of cauliflower, cut into thin slices
- 3 sprigs of thyme, separate the leaves from the twigs
- A pinch of dried pepper flakes
- 1/4 Art. red wine vinegar
- Coarse salt
- 1 tbsp. coarsely grated parmesan cheese
- 230 gr. sliced into thin slices of dried ham
- 2 tbsp. young arugula
- Olive oil
Recipes with similar ingredients: champignon mushrooms, red onion, cauliflower, thyme, red pepper flakes, wine vinegar, cheese parmesan, dried ham, parma ham, prosciutto, arugula
Recipe preparation:
- Mix mushrooms, onions, cauliflower, thyme, pepper in a bowl cereal, vinegar and salt to taste. Cover vegetables and leave marinate at room temperature for 1 hour, stirring several times.
- Preheat the oven to 190 ° C. Place in a baking sheet parchment paper or silicone mat. Place on a baking sheet 4 small slides of cheese. Put in the oven and bake for 8 – 9 min., Until golden brown. Remove the cheese chips from the oven and leave to cool on a baking sheet for 1 – 2 minutes. Then separate the cheese chips from the pan with a spatula and completely cool.
- Arrange ham on plates. Stir pickled vegetables with arugula and pour olive oil. Put on ham pickled vegetables and cheese chips.
