CORREZIENNE HAM
A simple, complete dish accompanied by pasta*****, perfect because prepared with high quality ingredients labeled ORIGINE CORREZE!
ORIGINE CORREZE products wonderfully represented at the SALON de l’AGRICULTURE 2022.
*The spinach must be stemmed, washed and left to drain overnight at room temperature so that it will have time to dry and release little water. Once “dry”, slice them, heat a saucepan blind, stir and until they melt, cook for 5 minutes, stirring. Season with salt and pepper, stir then take the quantity required for the recipe.
**Pressed cheeses stamped CORREZE ORIGIN: the TOME des ARDOISIERS from the FERME de la PRADE or the SAINT LAURENT from the FROMAGERIE de l’AIRE de SULLY.
***Walnuts and walnut oil stamped CORREZE ORIGIN: the MILL of LIFE TALE.
****white ham (known as cooked or from Paris) stamped CORREZE ORIGIN: RITOU establishments.
*****pasta stamped CORREZE ORIGIN: LUNATELLI PASTA.
Per person :
2 ladles of button mushrooms, washed and finely sliced
1 ladle of spinach, cooked and drained if necessary*
1 nice slice of pressed cheese, cut into small pieces**
1 tbsp crushed walnut kernels***
1 tsp walnut oil***
1 nice slice of white ham****
Salt and pepper
Once the spinach is prepared*, mix it with the cheese and half the walnuts and set aside. In a frying pan, heat ½ tsp of walnut oil, add the Paris mushrooms, cover and cook for 4 to 5 minutes, take 1 tbsp, add it to the spinach, mix and set aside. Preheat the oven Th 6 (180°). Spread the ham, garnish its center with half of the spinach, cheese and walnut preparation and roll the slice as tightly as possible. In a baking dish, place the rest of the mushrooms and their juice. Place the rolled ham on top, place the rest of the preparation with the spinach. Sprinkle with the remaining walnuts and spread the remaining walnut oil over the ham. Bake and heat for 10 mins.
Nice kitchen to all, Régine