Skip to content
Huile Cauvin
Source de goût
Home
Cauvin
Our story
Our factory
Our commitments
Our brand evolution
Oil Cellar
Recipes
Appetisers & starters
Dishes
Desserts
Activities
Supermarkets
Agri-food industry
Cosmetics
Export
Restaurant and catering industry
Know-how
Oil & nutrition
Tasting
FAQ
News
Our news
Partners
Europe and Occitania
Join us
Contact
Contact us
Billing
Search for:
Home
Cauvin
Our story
Our factory
Our commitments
Our brand evolution
Oil Cellar
Recipes
Appetisers & starters
Dishes
Desserts
Activities
Supermarkets
Agri-food industry
Cosmetics
Export
Restaurant and catering industry
Know-how
Oil & nutrition
Tasting
FAQ
News
Our news
Partners
Europe and Occitania
Join us
Contact
Contact us
Billing
Search for:
Home
Recipes
Appetisers & starters
Mushroom carpaccio
Mushroom carpaccio
For 4 people
INGREDIENTS
12 button mushrooms
1 pear
4 slices of Serrano ham
a few rocket leaves
4 tbsp
Cauvin virgin rapeseed oil
2 tbsp
Cauvin organic PGI Modena balsamic vinegar
juice of half a lemon
pepper
salt
PREPARATION
Peel the mushrooms and cut them lengthwise into fine slices of approx. 2 mm.
Halve and core the pear. Cut into fine slices of approx. 2 mm.
In a bowl, mix
Cauvin virgin rapeseed oil
,
Cauvin organic PGI Modena balsamic vinegar
and lemon juice. Add salt and pepper to taste.
On each plate, arrange the mushrooms and then a thin layer of pear. Drizzle with vinaigrette. Place a chiffonade of Serrano ham on top.
Add a few rocket leaves and drizzle again with vinaigrette.
Scroll to top
EN
FR
DE
EN