Food 10 recipes with raw ham

15:30  30 october  2020
15:30  30 october  2020 Source:   pressfrom.com

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10 recettes avec du jambon cru © RitaE / Pixabay 10 recipes with raw ham Parma, Auvergne, Serrano ham… We love to taste raw ham with your fingertips, at the time of the aperitif, but we too often forget that it lends itself to very simple and delicious preparations. The recipe for the thin zucchini pie

Roll out 1 puff pastry on the baking sheet covered with baking paper. Garnish with 250 g of Boursin ® and 3 courgettes cut into thin slices. Add 4 slices of ham cut into strips and cook in the oven for 25 minutes at 180 ° C (th.6).

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The recipe for maki-style buckwheat pancakes

In a bowl, mix 1 tsp. tablespoon of Savora and 1 tsp. onion confit. Spread this mixture over 4 buckwheat pancakes. Garnish with diced goat cheese, lamb's lettuce and 2 slices of raw ham per pancake. Roll the pancakes into the shape of cigars, and quickly brown them in a pan with hot butter. Cut the rolls into sections, maki style and serve hot.

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The recipe for the potato tortilla

Peel and cut into strips 600 g of potatoes and 2 onions. Cook them in a large pan with 15 cl of olive oil, 3 min over high heat, then 15 min covered and over low heat. In a bowl, beat 4 eggs and mix with 200 g of chopped raw ham. Season with salt and pepper, pour over the potatoes, mixing with a wooden spoon. When the edges start to cook, slide the omelet onto a large plate. Place the empty pan on the omelet, turn it over and cook for another 5 minutes over low heat. Enjoy hot or warm.

The recipe for land-sea skewers

Marinate 16 scallops for 30 minutes in the juice of 2 lemons, 8 cl of olive oil and 1 tsp. of dry thyme. Cut 8 slices of raw ham in half lengthwise. Drain the nuts and wrap them in the ham. Prick them 4 by 4 on spikes and grill them 3-4 minutes on each side in a hot pan.

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The recipe for snails appetizers with grated Comté

Preheat the oven to 210 ° C (th. 7). On the floured work surface, spread 250 g of puff pastry in a square or rectangle, about 1 mm thick. Garnish with 6 thin slices of cured ham, sprinkle with 100 g of grated Comté and 2 tbsp. of dried oregano. Roll the dough on itself and brush it with milk. Cut into sections 1 to 2 cm thick and place them on the baking sheet lined with parchment paper. Bake for about 12 minutes.

Puff pastry snails with raw ham and green tapenade

Recipe for chicken cordon bleu with reblochon

Slit 4 chicken fillets in the thickness and stuff them with 1 slice of raw ham and 1 slice of reblochon . Flour them, dip them in 2 beaten eggs then in 200 g of breadcrumbs. Cook them for 15 minutes in a very hot oiled pan. Turn them halfway through cooking.

The recipe for savory waffles with Roquefort and walnuts

Roughly mix 200 g of raw ham and 100 g of walnut kernels. In a salad bowl, whisk 175 g of flour, 4 eggs, 50 g of melted butter and 15 cl of milk. Stir in 100 g of crumbled Roquefort, ham and walnuts. Cook the waffles according to the appliance's instructions and serve them with a green salad.

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The recipe for hard-boiled egg aspics, port jelly

Cook 4 eggs for 10 minutes in boiling water. Shell them. Prepare 25 cl of jelly in a sachet according to the instructions on the package. Add 1 tsp. of port. Chop 2 slices of raw ham. Pour a little jelly into aspic molds. Chill for 15 minutes. Add 1 sprig of tarragon, the eggs and the ham. Cover with the rest of the jelly and let cool for 2 hours.

The recipe for pesto and mozzarella French toast bites

In a deep plate, beat 3 eggs into an omelet with 1 tsp. of pesto. Fill another deep plate with milk and a third with grated mozzarella. Spread 4 large slices of slightly stale country bread in the eggs, in the milk and in the cheese. Brown them on both sides in a buttered pan. Garnish with slices of raw ham, enjoy with an arugula salad.

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The Alsatian white cheese tart recipe

Melt 3 sliced ​​onions in a pan with 20 g of butter. Roll out 300 g of bread dough. Mix 100 g of heavy cream and 100 g of fromage blanc. Salt and pepper and add 1 pinch of nutmeg. Spread this mixture on the dough, distribute the onions and 200 g of minced raw ham. Bake for 12 min at 240 ° C (th.8).

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Raw ham or dry ham: what's the difference?

If for these recipes you can use both varieties, they are indeed different, even though both are cured hams without cooking. According to the legislation, the difference comes from the drying time: we will speak of raw ham for a pork leg salted and dried for a maximum of 4 months. Beyond this period, the ham will be said to be “dry”. Moreover, it is in this last category that we find the most famous products, such as Parma ham (minimum drying 14 months) or Black Bigorre ham (minimum 20 months).

All recipes are for 4 people.

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