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Cooked ham cone filled with wild mushrooms and baby fava beans


1st Edition 2008 of Erre Reciptes Competition. Finalist recipe.

Maria Joana Caellas Barcons, LLEIDA


  • Fry the mushrooms in olive oil, season and set aside. Prepare a vinaigrette dressing by stirring one part vinegar into three parts oil until well mixed. Finely dice 2 small slices of ham and add to the mushrooms. Add the beans and dress the mixture with the vinaigrette. Dress the lettuce too, separately.


  • Serve two slices of ham, rolled into a cone shape, per person. Fill with the previously prepared ham, mushroom, bean and vinaigrette mixture and garnish with a small bouquet made from the dressed lettuce.

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