Terrine of summer

01515 BOWL D?SUMMER INGREDIENTS for 4 PEOPLE 6 large tomatoes perini, 2 hard-boiled eggs, gherkins or pickled onions, 2 gelatin sheets, 2 tablespoons white wine vinegar, parsley, salt, pepper.

For the vinaigrette: 1 tablespoon of mustard, 4 tablespoons strong white wine vinegar, 8 Tablespoons extra virgin olive oil, salt and pepper.

Scalded tomatoes in boiling water for 10 minutes, then prelevateli with a slotted spoon and transfer to a bowl of cold water.

Sbucciateli, cut into 4 and remove the seeds.

Slightly flatten each quarter of tomato by pressing on the surface with a spatula.

Put the gelatin sheets in cold water for 5 minutes.

Heat 172 dl of water and dissolve the gelatine squeezed.

Turn off the flame and add 1, 5 dl of cold water, a little bit of finely chopped parsley, 2 tablespoons of vinegar, salt, and pepper.

Shelled hard-boiled eggs and cut them into slices.

Pour a little liquid jelly in bottom of a terrine mould not too big and store in refrigerator for 20 minutes.

After this time, a layer of water tight, cover with tomato jelly and place back in the fridge until the jelly will be wrinkled.

Proceed in the same way until exhaustion ingredients, making layers of tomatoes, pickles and eggs to your liking.

When you poured the last jelly, store in refrigerator for at least 2 hours.

Serve the Terrine into slices with the vinaigrette.