vendee ham with mogettes

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vendee ham with mogettes

vendee ham with mogettes



vendee ham with mogettes
vendee ham with mogettes
Ingredients vendee ham with mogettes
Number of persons
-
4
+

4 thick slices of Vendee ham (dry-cured ham)

250 g mogette (dried beans)

1 clove of garlic

1 sprig of thyme

1 bay leaf

1 carrot

20 g semi-salted butter

1 pinch of Noirmoutier salt

Pepper




Preparation vendee ham with mogettes
Total time: 1h15
Preparation time: 15 min
Cooking time: 1 h
Soak the mogettes (dried beans) in unsalted water the night before.
Only the harvest of the current year does not require soaking.
In a pot, bring the water to a boil and add the mogettes. Leave to cook for one hour with the bay leaf, thyme and garlic.
At the end of cooking, season with Noirmoutier salt and ground pepper, then add a few hazelnuts of semi-salted butter. Keep warm while the ham is cooking.
To cook the ham, toast it quickly with a simple round trip.
To make it less salty (according to taste), put it in milk for an hour or two before cooking it.
Serve immediately.

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