Jambon aux Echalotes

A deliciously different hors d’oeuvre or light main dish, Jambon aux Echalotes (jawm-bohn oh-zcss-shah-loht) is very easy and quick to make.

2 oz. butter

6 thin slices prosciutto, or other similar ham

4 shallots, finely chopped

2 teaspoon salt

2 teaspoon white pepper

2 tablespoons sugar

2 fl. oz. cider vinegar

In a medium-sized frying-pan, melt

1 tablespoon of butter over moderate heat. When the foam subsides, reduce the heat to low and add the ham slices. Cook gently for 1 to 2 minutes to heat the ham through, being careful not to brown it. With a slotted spoon or tongs, remove the ham slices and set them aside.

Add the remaining butter to the cas-serole and melt it over moderate heat. When the foam subsides, add the shallots and cook, stirring frequently, for 4 to 5 minutes, or until they are soft and translucent but not brown. Add the salt, pepper, sugar and vinegar to the pan and cook, stirring occasionally, for 3 to 4 minutes, or until the liquid has reduced almost to nothing. Remove the pan from the heat.

Meanwhile, roll up the ham slices and place them in a warmed serving dish. Pour the shallot mixture over and around them and serve at once.

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