Enoteca – Delicious recipes
– 1 1/2 pounds Bayonne ham, sliced 1/8 inch thick
– 1 1/2 pounds sheep’s milk cheese, sliced 1/8 inch thick
– 1/2 teaspoon sherry vinegar
– 1 1/2 teaspoons extra-virgin olive oil
– 1/2 tablespoon chopped fresh parsley
– Kosher salt
– Freshly ground white pepper
– 4 handfuls frisee lettuce or other salad greens
– 1 teaspoon olive oil
– All-purpose flour
Cut the ham and the cheese into 20 to 23 very thin slices each, with a minimum measurement of 9 1/2 by 3 1/2 inches. It is better to have slightly larger slices that can be trimmed to fit the terrine exactly than to have pieces that are too small.Line a 9 1/2 by 3 1/2 x 3 1/2 inch terrine generously with plastic wrap, leaving enough overhang to cover the top of the terrine when it is filled.
Starting with a layer of cheese, alternate layers of ham and cheese until the mold is completely filled, approximately twenty layers of each. Cover the top with the overlapping plastic wrap and press down firmly. Refrigerate overnight.