Dry-cured Ham
SPRING BUDDHA BOWLS
WITH BAYONNE HAM PGI
serves 4 INGREDIENTS : * Dressing •30 ml (2 tbsp.) soy sauce •60 ml (¼ cup) toasted sesame oil •15 ml (1 tbsp.) fresh chives, chopped •Freshly ground pepper * Bowls •1 L (4 cups) brown rice or spelt, cooked •16 cherry tomatoes, halved •250 ml (1 cup) baby spinach •2 Lebanese cucumbers, thinly sliced •2 pink grapefruits, supremed •250 ml (1 cup) Chinese cabbage, thinly sliced •Flesh of 2 avocados, chopped •8 thin slices of Bayonne ham PGI •125 ml (½ cup) walnuts, roasted and crushed INSTRUCTIONS : * Dressing •In a bowl, stir all the dressing ingredients together with a whisk. Add pepper. Set aside. * Bowls •Divide the rice among bowls and place the tomatoes, spinach, cucumbers, grapefruit segments, cabbage and avocado side by side. •Garnish with Bayonne ham PGI and sprinkle with walnuts. Drizzle with dressing.
COOKED AND DRY-CURED
HAM AND VEGGIE MILLEFEUILLES
makes 4 millefeuilles INGREDIENTS : •8 thin slices of cooked ham •4 thin slices of dry-cured ham •1 eggplant •2 zucchini •1 yellow bell pepper •4 candied tomatoes •3 sprigs of basil •15 g (2 tbsp.) sesame seeds •Olive oil •Salt and pepper INSTRUCTIONS : •Wash the eggplant and zucchini, then pat them dry. Cut them into strips. Spread the strips on a baking sheet, turning them halfway through cooking. Set aside. •Place the bell pepper under the grill and turn it over as its skin darkens. Leave to cool, then remove the skin with a sharp knife. Cut the pepper into quarters and remove seeds. •Season the vegetables with salt and pepper. •Prepare the millefeuilles by sequentially layering 1 slice of cooked ham, 1 slice of grilled eggplant, 1 slice of dry-cured ham, 2 zucchini strips, 1 slice of bell pepper. Top off with 1 slice of cooked ham and 1 candied tomato. •Add chopped basil, sesame seeds and a drizzle of olive oil. Season with salt and pepper.
DRY-CURED HAM ROLLS
WITH JULIENNED VEGGIES
IN ANCHOVY PUREE
makes 8 rolls INGREDIENTS : •4 thin slices of dry-cured ham •¼ cucumber •¼ daikon radish •½ carrot •½ green apple Anchovy purée •6 anchovy fillets •2 garlic cloves •Juice of 1 lemon •1 egg yolk •300 ml (1 ¼ cup) olive oil INSTRUCTIONS : •Peel the vegetables and the green apple. Cut them into ½ cm julienne strips with a knife or slice thinly. Anchovy purée •Using a food processor, mix the anchovy fillets, garlic, lemon juice and egg yolk, then achieve a mayonnaise consistency by adding in the olive oil. •Mix the anchovy purée with the vegetables and roll everything up in ½ a slice of dry-cured ham, like spring rolls. Keep everything in an airtight container. •Serve with a green, spring mix-type salad, or with little vegetable sticks, to dip into the remaining anchovy purée.
CHARCUTERIE BOARD
serves 4 INGREDIENTS : •12 thin slices of Bayonne ham •2 dry-cured sausages, sliced •1 burrata mozzarella •180 ml (3/4 cup) beetroot hummus •A variety of olives in oil, seasoned with spices to taste •Cherry tomatoes, sliced •Fresh figs, halved •Fresh strawberries, halved •A variety of roasted nuts (walnuts, cashews, almonds, etc.) •Grissini (Italian breadsticks) •Crackers •Olive oil to taste •Fresh basil and thyme leaves •Freshly ground pepper INSTRUCTIONS : •Place the ham and sausages on a serving board. •Place the burrata, hummus and olives in bowls and lay them out on the serving board. Drizzle olive oil over the burrata. Add pepper and sprinkle with fresh thyme. •Garnish the platter with the remaining ingredients as desired.
DRY-CURED HAM
AND RISOTTO LOLLIPOPS
serves 4 INGREDIENTS : •12 thin slices of dry-cured ham •½ onion •100 ml (7 tbsp.) olive oil •100 g (1/2 cup) risotto rice (Arborio) •100 ml (7 tbsp.) white wine •1 chicken bouillon cube •400 ml (1 2/3 cup) chicken stock •50 g (¾ cup) grated Parmesan cheese •1 carrot •1 zucchini •½ fennel bulb •30 g (2 tbsp.) butter •Juice of ½ a lemon •Salt and pepper INSTRUCTIONS : •Chop the onion. In a saucepan, melt the chopped onion in 50 ml (3 ½ tbsp.) of olive oil at low heat for 5 minutes, without browning. Add the rice. Coat with olive oil, salt, pepper, then pour the white wine. Cook for 3 minutes on medium heat to allow the wine to evaporate. •Meanwhile, dissolve the chicken bouillon cube in boiling water. Pour it into the stock. •Pour 1/3 of the stock over the rice. Cook while stirring continuously and adding stock along the way, until it is fully absorbed. •Off the heat, add the grated Parmesan, mix then leave to cool. •To make two boudin risottos, spread the rice mixture onto 2 sheets of plastic wrap and carefully roll up each sheet. Refrigerate the boudins for at least 2 hours. •Wash the vegetables. Peel the carrot, grate the zucchini and carrot, thinly slice the fennel. In a salad bowl, combine the remaining olive oil (50 ml / 3 ½ tbsp.) with lemon juice, salt and pepper. Add the vegetables and stir. •Take the boudins out of the refrigerator, remove the plastic wrap, cut them into 12 slices of equal thickness. Sink a small stick into each one. Sauté each lollipop for 2 minutes on each side in a frying pan with butter. Drain them on paper towels then coat them with a slice of dry-cured ham. •Divide raw veggies between 4 glasses, add in the risotto lollipops and serve.