JAMBON PERSILLè
Provided by Julia Reed
Categories appetizer
Time 7h
Yield 10 appetizer servings
Number Of Ingredients 11
Steps:
- Combine the wine, roughly half the stock, the shallots, garlic, bay leaves, tarragon and peppercorns in a saucepan. Cover, bring to a boil and reduce to a simmer. Strip the parsley leaves from the stems and add the stems to the wine mixture. Simmer for 30 minutes. Wash and dry the parsley leaves, chop them and place in a small bowl. Pour 1/4 cup boiling water over the leaves to set the color and leave to cool. Pull apart the ham into uneven chunks, discarding fat and any sinew. (The finished aspic looks best if the ham isn't cut into cubes.)
- Pour the remaining stock into a medium bowl, sprinkle the gelatin on top and leave it until spongy, about 5 minutes. Strain the wine mixture into a measuring cup. There should be about 3 cups; if not, add a little water. Bring the wine mixture just back to a boil and pour it over the gelatin. Let stand a minute, then stir to melt the gelatin. Season with salt and pepper (remember, ham is salty) and let cool until tepid.
- Pour a shallow layer of aspic into a 2-quart glass bowl or terrine mold and chill in the refrigerator or over ice water until set. Mix the ham with the parsley (along with its liquid) in a large bowl. Add the remaining tepid aspic, mix well and transfer to the mold. Press the pieces of ham well below the surface of the aspic and make sure no air bubbles are trapped beneath the ham. Cover and chill until set, at least 6 hours. (It keeps well up to a week, but once cut should be eaten within a day or two.)
- To serve, dip the mold in hot water for 15 to 30 seconds. Run a knife around the edge, unmold onto a platter and slice.
Nutrition Facts : @context http, Calories 102, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 1 gram, Protein 3 grams, SaturatedFat 0 grams, Sodium 300 milligrams, Sugar 3 grams
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Uzochukwu Asogwa
a.uzochukwu60@yahoo.comI'm not sure about the combination of ham, parsley, and pistachios, but I'm willing to try it.
Sadam Malik
sadam@aol.comI'm going to make this for my next party.
ShanU KojA
s_k13@gmail.comThis recipe looks amazing.
Ettie Klugkust
klugkust@gmail.comI can't wait to try this recipe.
Olajide Olamide
o@aol.comThis dish is perfect for a special occasion.
Gilberto Duran
gilberto.duran88@yahoo.comI highly recommend this recipe.
ricardo ellison
ricardoellison@yahoo.comThis recipe is a keeper.
Aadi Raaj
a.raaj@gmail.comI'm definitely making this again.
Tabitha Lowery
t@yahoo.comDelicious!
Saraiki Vlogs
saraiki@hotmail.frThis Jambon Persillé was a showstopper at my dinner party. Everyone raved about it!
ANIBIKO RICHARD
anibiko_r@hotmail.co.ukThis is a great recipe for a make-ahead dish. I made it the day before my party and it was even better the next day.
Amos Armando
amos.a@gmail.comI love the flavors in this dish. The ham, parsley, and pistachios complement each other perfectly.
Qazi Shahzad
shahzadq@yahoo.comThis was my first time making Jambon Persillé and it was easier than I thought. The results were delicious!
5liiil1 5liili1
5liili15liiil130@hotmail.comI've made this recipe several times and it always turns out perfectly. It's a great dish to serve for a special occasion.
Leon
leon74@gmail.comThis Jambon Persillé recipe was a hit at my last party! Everyone loved the combination of ham, parsley, and pistachios.