Recipes with Parma ham

Witch with scallops in fennel sauce

Parma ham placed on a baking tray with baking paper, there should be a bekældt baking paper over and a new griddle shifted, it is put in the oven at 200 degrees C alm. oven for about 20 minutes. The fish and scallops subordinated, fish cut into appropriate

White asparagus with parma ham

Peel aspargsene from the Central mod root and enter the lower end of the crack. Aspargeserne Blanch in boiling water about 3 minutes. Take them up and dripping them by. Cut them in half and wrap 4-6 pieces of asparagus into each slice of parma ham into a

Brasseret full game Club

Udben Club meeting. And fill it with chopped Sun-dried tomatoes and championer. Brown the meat in a frying pan. Cherries, grapes and orange cut up thrown into the pan. Rum poured over at will, approx. 1 dl, let Cook in and pour a few cups of red wine, and p

Pasta Salad IIII

grate parma ham crisp on the baking tray with baking paper in a 200 degrees varmtovn in 5-7 minutes turn the pasta and Sun-dried tomatoes and olives together and serve in a bowl or on a platter, pour the dressing over the garnish to last with with parma ham gr

Prunes in parma the shroud on Arugula

Cut the visible fat from the parma ham and share each slice in two. Pak a prune into each half and place them in a heat-proof platter. Behind them in the oven at 200 degrees for about 5 mins, for parma ham is crisp. Rinse and dry the rocket while the well. Ben

Wild boar steak with white beans in Eggplant tomato

Put the beans to soak overnight. Boil them in fresh water for about 35 min. cut the aubergines into slices and salt them let them drain for 1 hour and dub then salted by. Fry the slices in the event of heavy heat in half of the oil until they are lightly brown

Pan-poached eggs with parma ham and rocket

Mix together the scallions, parsley, oil and salt in a small bowl. Toast bread slices lightly and butter 1 tbsp. by onion-oil mixture onto each piece. Advantage the rest of the mixture into the bottom and up the sides of four small refractory bowls, which are

Pork Tenderloin in shroud served in mild mustard cream

The loin and Brown afpareres, Poultry-mousseline (80 g Turkey meat, 1 dl cream, ½ dl. egg whites) are produced. Made cold. The vegetables must be cleaned, rinsed and cut to garnish, laid over to fund reduction approx. 2 dl., season with coarse mustard and lemo