Aspic of smoked ham

Put in a bowl to soak the sheets of gelatine and let them soften.

Place over heat a saucepan with the wine and half a litre of water, bring the liquid to a boil and then add the sheets of isinglass properly wrung.

Continue to stir until they are completely dissolved, add salt and pepper mixture, insaporitelo with spices and remove from heat then incorporating the lemon juice.

When you see that the jelly begins to stiffen, pour a portion on the bottom of a rectangular mold, forming a layer up one finger.

Put the mold in the freezer to solidify quickly gelatin.

Take the bowl, placed over the now solid gelatin layer slices of ham, Sprinkle chopped parsley and drizzle with another gelatin; put more ham, parsley and jelly again, thus continuing until exhaustion ingredients.

Finish off with the gelatine.

Keep the mold in the refrigerator for at least 2 hours to allow the gelatin to solidify.

Then upside down while holding it on a plate and, when serving, cut the sliced aspic.