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Barbecued Vegetables

Barbecued vegetables



Take the first few layers of the onion and endive, cut half of the onion, endives, tomatoes, artichokes, fennel and the mushrooms. Cut the truffle into fine layers and the courgette into long strips. Cook the ham until it goes crunchy. Cook in the pan the vegetables and let them brown. Put everything mixed together on a plate and dress with the deglasé and truffle.