JAMBON PERSILLE BY REGIS BOLATRE (Ham in parsley aspic)

INGREDIENTS

1 Kilo of Noix de Jambon (an intriguing “ham” cut from the back leg of the pig, salted, lightly smoked and hung – similar to Italian lonzino)
1 Calf’s foot
2 Carrots
1 Onion studded with cloves
2 Shallots
200 grams of chopped curly parsley
1 whole bulb of garlic
1 bouquet garni
5 cl of white wine vinegar
50 cl of Aligoté white wine

THE METHOD

· In a saucepan, combine the ham, calf’s foot, carrots, onions, bouquet garni and white wine. Season to taste with pepper. Cover with water and simmer for 3 hours

· Chop parsley, garlic and shallots

· Skim the fat from the saucepan, setting aside some to be chopped. Slice the ham into strips. Debone and then shred the calf’s foot into strips

· Retain the resulting broth

· To the sliced and shredded meat, add the reserved fat and the white wine vinegar. Season to taste

· In a terrine dish, layer the meat followed by chopped herbs and top up with the reserved broth

· Chill in the refrigerator for 12 hours.


 

 

 

 


Reproduction même partielle interdite sans autorisation de Régis Bolatre

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