JAMBON PERSILLé
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 2h
Yield 8 to 12 servings
Number Of Ingredients 13
Steps:
- Place stock, wine, onion, tied herbs, peppercorns and celery in a pot. Add spareribs, and simmer 1 hour. Remove meat and reserve for another use. Strain broth into a container and refrigerate overnight.
- Dice half the ham, including all fat. In a food processor, pulse ham, garlic, shallots and parsley just to mince. Season with salt and pepper. Cut remaining ham into matchsticks about 1/4-inch wide and an inch long.
- Remove all fat and sediment from broth. You should have about 2 cups. Soften gelatin in 1/3 cup cold water. Place broth in a saucepan, add gelatin and simmer just to dissolve. Mix half the broth with minced ham and spread a third of this mixture in a 6-cup loaf pan. Add half the ham sticks, arranging them across width of pan. Cover with some remaining broth. Repeat, ending with a layer of minced mixture. Pour all remaining broth on top. Cover with foil.
- Heat oven to 275 degrees. Cook 40 minutes. Allow to cool, then refrigerate until firm, at least 6 hours. Unmold and serve in slices.
Nutrition Facts : @context http, Calories 371, UnsaturatedFat 11 grams, Carbohydrate 11 grams, Fat 20 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 6 grams, Sodium 1232 milligrams, Sugar 3 grams, TransFat 0 grams
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MD Sahriar
[email protected]This was my first time making jambon persillé and it turned out really well. I followed the recipe exactly and it was easy to follow.
Dalim Sk
[email protected]I've made this recipe several times now and it always turns out great. It's a real crowd-pleaser.
Jennifer Thomas
[email protected]This recipe is a bit time-consuming, but it's definitely worth it. The finished product is so delicious.
Malik ZAiBi
[email protected]I made this for a party last weekend and it was a huge hit! Everyone loved it.
Jan Cash
[email protected]This is the best jambon persillé I've ever had! The flavors are so rich and complex, and the texture is perfect. I will definitely be making this again and again.