Grilled Vegetables with Fresh Truffles and Ham Recipe
Flavors of Spain
Total time: 30 to 60 minutes

Preparation time: 20-25 minutes
Cooking time: Under an hour

Difficulty: Easy
Chef's Note

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.

For 4 servings

- 4 small spring onions, halved
- 4 small Belgian Belgian Endive, halved
- 4 cherry tomatoes, halved
- 4 slices of eggplant, about 1 cm (3/8") thick
- 4 small fennel bulbs
- 16 spears of asparagus
- 12 cloves of garlic
- 4 small ceps (porcini)
- 1 small zucchini
- 4 tbsp. shelled beans
- 80 g (3 oz.) Serrano ham, thinly sliced
- 80 g (3 oz.) fresh Black Truffles
- 12 tbsp. truffle butter
- 50 g (3 tbsp.) butter
- 50 ml (3 tbsp.) truffle juice
- 1 tbsp. chopped herbs (chervil, parsley, chives)
- Salt and pepper
- 8 tbsp. truffle and dried fruit vinaigrette
  1. Remove the artichoke hearts with a sharp knife and cut them into thin strips just before placing them into the oven.
  2. Wash the fennel; cut off the stems from the ceps and clean the mushrooms with a damp cloth.
  3. Cut the zucchini into slices about 3 cm wide. Grate the truffle into thin slices.
  4. Cook half the ham on both sides in a skillet over medium heat until crispy.
  5. Roast all of the vegetables on the grill until they are browned and slightly crispy.
  6. 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

  1. Slowly melt the butter and cook it until lightly browned; immediately pour in the truffle juice.
  2. Remove from the heat and add the salt, pepper and herbs.
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