INGREDIENTS, 300gr. 80g lean cooked ham. of robiola 80gr. heavy cream 2 tablespoons pitted green olives 6 Port. PROCEEDINGS. Take the ham and chopped roughly (attention, must not have any kind of ribbing, must be absolutely fat), then take 3 tablespoons and put them in a blender along with cream, robiola and the Port.
Blend well then add other ham, blend again, add some more ham, always so 'up asaurimento full of ham. When you've got a compound very homogeneous, pour into 4 ramekins (like those muffin) and squeeze well to avoid gaps that remain inside, maybe beat the molds gently on the table a couple of times, so that the mixture settles completely and refrigerate for 4-6 hours.
Before serving, place one misshapen and the molds for flat accompanied by olives, cut into wedges.
Blend well then add other ham, blend again, add some more ham, always so 'up asaurimento full of ham. When you've got a compound very homogeneous, pour into 4 ramekins (like those muffin) and squeeze well to avoid gaps that remain inside, maybe beat the molds gently on the table a couple of times, so that the mixture settles completely and refrigerate for 4-6 hours.
Before serving, place one misshapen and the molds for flat accompanied by olives, cut into wedges.
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