Thursday, June 30, 2011

Cutters ham

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.

No comments:

Post a Comment