288 Connecticut St.
San Francisco, California
Cooked Cepes with Shaved Parmesan Reggiano, Wild Arugula and
Aged Balsamic Vinegar
Chef David Bazirgan of Baraka – San Francisco,
Adapted by StarChefs.com
Yield: 4 Servings
1 pound cepes, cleaned
3 Tablespoons olive oil
1 Tablespoon minced garlic
Salt and pepper
2 Tablespoons lemon juice
4 Tablespoons extra virgin olive oil
1 quart wild arugula (rucola)
½ cup shaved parmesan reggiano
2 Tablespoons aged balsamic vinegar
Fleur de sel
Take ¾ of the cepes and cut them into generous chunks.
Saute them in olive oil until golden and slightly soft, then
add the garlic and season with salt and pepper and set aside.
Take the remaining cepes and shave them on a sharp mandoline
into a bowl and dress them with the lemon and extra virgin
Warm up the cooked cepes and place them in the center of
four room-temperature plate. Toss the arugula with the raw
cepes and season with salt and pepper. Place on top of the
cooked cepes and top with shaved parmesan. Drizzle the salad
and plate with aged balsamic vinegar. Sprinkle a touch of
fleur de sel on top.