Vegetable terrine 02

VEGETABLE TERRINE 01369 INGREDIENTS 4 PERSONS 5 3 carrots, asparagus, 100 g ham, 60 g of canned corn, 60 g of shelled peas, 5 sheets of isinglass, 50 g powdered gelatine, 1 l vegetable broth.

salt.

For the sauce: 1 bell pepper, onion, parsley, sugar, vinegar, olive oil, salt.

Preparation and cooking time: 1 hour and 15 minutes difficulty: medium cooling PROCEDURE Peel asparagus, wash and boil them in lightly salted water, draining quite al dente.

Scrape the carrots, and cut scottatele in boiling water and salt, then scolandole with a perforated spoon.

Rinse peas and boil them in salted water.

Drain the corn from the liquid.

Pass the ham to the mixer.

Line the bottom of a terrine mold with grated carrots, roll out a sheet of isinglass.

Place then boiled asparagus, then still a sheet of isinglass.

Subsequently, mixed and layered with alternating sheets of isinglass, spread the ham, peas and corn.

Finish with a sheet of gelatine and pour the hot broth in which melted gelatine powder.

Cover the pan with aluminum foil and wash it in hot oven (160ø) baked for about 40 minutes.

The baked Bowl and let it cool before at room temperature, then refrigerate for at least six hours.

Prepare the dressing: diced fine cut the bell pepper and onion; wash, sgrondate and chopped parsley, then gathered it all in a bowl.

Add two tablespoons of olive oil, one tablespoon of vinegar, a pinch of salt and a teaspoon of sugar.

Add 3 tablespoons of water and mix.

Cut Terrine into slices rather thin and spread it in individual dishes.

Decorate to taste and serve accompanied with the sauce.