Jellied dish with summer vegetables

Submitted by enr on 27 Sep 2010
8 tomatoes
1 red, green and yellow pepper
4 large slices of ham
2 zucchini
2 eggplants
2 cloves garlic
1 onion
250 ml chicken broth
1 tbsp chopped parsley
mint Tharos (tarragon), salt
10 g gelatin
1 tbsp sugar
Bake the tomatoes in the pan, as previously peel them and cut in half. Salt them and sweeten with 1 tablespoon sugar, sprinkle with olive oil and continue to bake for another 2 hours at 100 C. During this time a small amount of olive oil saute onion. Separately, fry the chopped peppers wide strips. In the third pan fry coarsely chopped lengthwise eggplant and zucchini. Place all vegetables on the paper to remove excess fat. Soak the gelatin in cold water. Squeeze out a hand and dissolve it in hot broth, add green and garlic. Place the bottom of the form slices of ham so as to appear little more than the end. Press the top and cover with a sheet foil. Place in oven at 180 C in a water bath for 20 minutes. Cool and place in refrigerator for 1 day. Before presenting cut in slices and garnish with basil. * It is best this dish can be served with dry rose wine.
0 users
27 Sep 2010