***** CODE PUB = PUB_B *****
Français
 
Dried Ham Rolls with Julienned Vegetables and Anchoiade Recipe
 
 
Dried Ham Rolls with Julienned Vegetables and Anchoiade
Flora Mikula, restaurant Flora Mikula, Paris
Flora Mikula,  restaurant Flora Mikula, Paris
Flavors of Paris and the Ile-de-France
Total time: 15 to 30 minutes

Preparation time: 30 minutes
Cooking time: None

 
Difficulty: Easy
Chef's Note

These rolls are delicious served with a mesclun salad or some vegetables sticks to dip into the remaining anchoiade.

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
  1. Peel all the vegetables and the apple.
  2. 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.
  3. 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.
  4. 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.

..........
Photo and collaboration: VFC and the Centre d'information des charcuteries et produits traiteurs.

 
More recipe ideas
Search
Search within the site
Find
 
Advanced search >
Register free to receive our official newsletter
Sign up
 
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
 
Sign up
 
***** CODE PUB = PUB_D *****
***** CODE PUB = PUB_F *****