Grilled Vegetables with Fresh Truffles and HamTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 20-25 minutes
Cooking time: Under an hour
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:64.8 kcal
Proteins:2 g
Fats:3.7 g
Carbohydrate:7.4 g
Fibers:3.2 g
Sugar:1 g
Cholesterol:9.6 mg
Sodium:90 mg
Calcium:39.7 mg
Energy:849 kcal
Proteins:26.6 g
Fats:48.2 g
Carbohydrate:96.4 g
Fibers:41.6 g
Sugar:13.2 g
Cholesterol:125.5 mg
Sodium:1178.6 mg
Calcium:520 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
small spring onions, halved
4
small belgian endive, halved
4
cherry tomatoes, halved
4
slices of eggplant
4
srtichokes
4
small fennel bulbs
16
spears of asparagus
12
cloves of garlic
4
small ceps (porcini)
1
small zucchini
60
ml
shelled beans
80
g
serrano ham, thinly sliced
80
g
fresh black truffles
180
ml
truffle butter
50
g
butter
50
ml
truffle juice
15
ml
chopped herbs (chervil, parsley, chives)
salt and pepper
120
ml
truffle and dried fruit vinaigrette
METHOD
- Remove the artichoke hearts with a sharp knife and cut them into thin strips just before placing them into the oven.
- Wash the fennel; cut off the stems from the ceps and clean the mushrooms with a damp cloth.
- Cut the zucchini into slices about 3 cm wide. Grate the truffle into thin slices.
- Cook half the ham on both sides in a skillet over medium heat until crispy.
- Roast all of the vegetables on the grill until they are browned and slightly crispy.
- Arrange the vegetables in a fan shape on plates, drizzle with the truffle butter and cover with the fresh truffles and all the ham. Serve the vinaigrette separately.
Making the Truffle Butter
- Slowly melt the butter and cook it until lightly browned; immediately pour in the truffle juice.
- Remove from the heat and add the salt, pepper and herbs.
CHEF'S NOTES
This is a traditional Catalan recipe presented here in a version from Ferran Adrià of El Bulli restaurant, who obtained his third Michelin star in 1997.
