Cep Saltimbocca
Recipe by Michel Troisgros

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(6 people)
18 regular-sized round-cap ceps, 100 gr of Parma ham, 30 cl of Ranfio Cino (or a dry Xérès vinegar), 48 sage leaves, 50 gr of fresh butter, 1 clove of garlic, peanut oil, salt, pepper, 1 egg, ¼ of very stale sliced white bread

Clean the ceps. Blanch them in a little salt water. Drain them. Cut the ceps in two. Fry the slices in poppy seed oil (they must be golden), salt, pepper and put aside in a warm place. Trim off the bread crust and cut into fine slices of 1.5 mm thick, then in rectangles of 7 x 5 cm. Cook the sage in the frothy butter with a crushed garlic clove. Drain. Cut the ham in 3 mm thick strips, then thinly slice into 4 to 5 cm long matchsticks. Put aside on a tray with clingfilm over the oven. Break the egg and beat it with a little salt. Reduce the Ranfio Cino to a glazed state.

One by one, place a rectangle of white bread on the golden half-ceps which have already been glazed. Put the ceps in a non-stick frying pan lined with a little peanut oil. Brown the white bread, turn the ceps over and place them in the oven for 2 minutes.

Put 6 half-ceps on each plate (3 turned-up, 3 turned-down), sprinkle the ham matchsticks and the sage leaves all around. Pour on the butter-garlic-sage sauce and a few drops of reduced Ranfio.

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