Red Caesar's Mushroom Carpaccio with Jabugo Ham

Credit: Didier Loire


Step 1: Mushroom Carpaccio

Separate the stems of the mushrooms from the caps, and set the stems aside for a different recipe. Wipe the caps with a dishtowel.

Cut the Jabugo ham into even triangles. Chop the trimmings, and infuse in the chicken jus. Thicken the liquid with the crushed garlic.

Rub this mixture on slices of country bread, and toast over a wood fire.

Step 2: Plating

Season the arugula with fleur de sel, freshly ground pepper, and olive oil.

Using a truffle mandoline, slice the mushroom caps onto the country bread slices, and add the ham.

Place a dome of arugula on each plate, add the croutons, and coat with the rest of the chicken juice. Serve.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits