Syndication08 Sep 2008 - 05:49:33 pm
Dried Ham Rolls with Julienned Vegetables and Anchoiade
Chef's Note
These rolls are delicious served with a mesclun salad or some vegetables sticks to dip into the remaining anchoiade.
Ingredients
Ingredients for 4-6 servings
- 4 slices of fairly thin Dry ham
- 1 cucumber
- 1 long white radish
- 2 carrots
- 1 green apple
Anchoiade
- 6 anchovy fillets
- 2 cloves of garlic
- 1 egg yolk
- Juice of 1 lemon
- 300 ml (1 1/4 cups) olive oil
Method
- Peel all the vegetables and the apple.
- Cut all the vegetables and the apple into 5 mm (1/4") sticks - you could also use a mandolin or a food processor with a grating blade.
- Make the anchoiade: process the anchovies, garlic, lemon juice and egg yolk in a food processor; gradually drizzle in the oil, as if making a mayonnaise, until thickened.
- Combine the anchoiade with the vegetables and roll them up in a half slice of dried ham like a spring roll. They will keep well in a closed container in the refrigerator.
No Comment for this post yet...