Ham terrine

Ham terrine
Ham terrine 5 1 Stefano Moraschini

Instructions

INGREDIENTS for 4 people: 240 g of ricotta,; 4 teaspoons of oil, mixed acetelli to taste chopped roughly, 120 g of prosciutto di San Daniele, salt and pepper.

With part of a mould lined ham to cake causing it to overlap a little.

Chop leftover ham and grossolamente the acetelli and mix everything with ricotta.

Season the mixture with olive oil, salt and pepper and pour it in the bowl.

Close the edges of ham so that the filling remains fully wrapped.

Put everything in the refrigerator for an hour and serve the Terrine cut into slices.

Ham terrine

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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