Ham medallions

Hold the butter at room temperature.

Chop the onion and let it fry with the garlic, you removed the Interior green, in about 40 g of butter.

Cut into small pieces or chop the meat: infarinatela and let FRY in your cooking.

As soon as you add the Cognac indorata and keepn raising the flame.

Afterwards, do the same thing with the Marsala (or Madeira).

Cover with a lid and simmer over low heat with a small piece of nut for about an hour.

Meanwhile, adjust the slices of prosciutto and place cutouts to cook with the rest of the preparation.

When the cooking will be nearing completion, blend everything together and complete it by adding the remaining butter, mixing well with salt and pepper.

Align three ham slices, slightly overlapping, in order to obtain a long rectangle on which spread the Pate.

Cover with additional three slices of ham and repeat the same operation until meat cream.

Wind it all up, tighten and wrap in greaseproof paper.

Let the rolls in the refrigerator until it is completely cooled and solidified.

When this is done, cut into slices the thickness of no more than 1 cm.

that you will put in a previously prepared gelatine.

Keep in mind, in planning your meals, that this is an appetizer that you can easily prepare a day earlier.