Crudite bowl '

01307 CRUDITE BOWL ingredients 4 PERSONS 200 g of green beans, 180 g carrots, courgette, 150 g 100 g ham, 80 g of celery heart, 60 g of leek, 2 packets of gelatin powder (dose from 0, 5 l each) salt.

For the sauce: 1 ripe tomato, 4 tablespoons olive oil, 1 tablespoon of white vinegar, salt and pepper.

Preparation and cooking time: 1 hour plus cooling time difficulty: medium Peel the beans removing PROCEDURE ends and the possible thread, wash and boil for 7 minutes in boiling salted water, then fermatene baking by passing them under running water and drain.

Peel the leek and tuffatelo in boiling water for 1 minute, drain and allow to dry on paper towels, then reduce it into strips and mix in celery, washed away, washed and julienned.

Check the courgettes, wash and cut into julienne.

Check, scrape and wash the carrots, then reduce themselves to julienne, keeping them separate from Zucchini.

Cut the ham streaks.

Line the bottom of a mold box with half of ham, then roll out, alternating layers, half the celery and Leek mixture, half of the zucchini, half the carrots, and finally the beans.

Completed repeating layers in reverse order, ending with the ham.

Prepare gelatin with 800 g water, let it cool, but not thicken, then pour it over the vegetables gently, taking care to make it penetrate all the way through.

Put in refrigerator for at least two hours.

Meanwhile prepare the sauce.

Blanch the tomatoes, Peel and remove seeds, place in Blender jar, combine vinegar, olive oil, a pinch of salt and a generous pinch of freshly ground pepper and blend everything at maximum speed for one minute.

Pour the mixture thus obtained into a gravy boat and serve with crudités terrine, which provided in part affected.