Photo: K8
Parsleyed Salt-Cured Ham (Jambon Persillé)
18 ingredients
openrecipes
This is a traditional preparation of Burgundy, but now it is found all over France. It makes a beautiful charcuterie first course, with the bright green parsley and deep red ham glistening in the wine-scented jelly. Serve it with mustard and cornichons on the side, accompanied with a chilled white wine.
Estimated Nutrition (whole recipe, rough)
96
Calories
2g
Protein
1g
Fat
16g
Carbs
Counts 9 of 14 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Veal | not in our table | 0 |
| Chervil | not in our table | 0 |
| Water | not in our table | 0 |
| Cognac | not in our table | 0 |
| Pectin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 piece boneless
- or prosciutto, about 2 lb.
- 3 whole cloves
- 5 yellow or white onions
- 1 veal shank, about 1/2 lb.
- 1 calf’s foot, 1 1/2 to 2 lb.
- 2 fresh chervil sprigs
- 2 fresh tarragon sprigs
- 2 fresh thyme sprigs
- 1 garlic clove
- 2 shallots
- 4 cups water
- 1 bottle (750ml) dry white wine
- 1/4 cup plus 5 Tbs. Cognac
- 2 Tbs. powdered pectin
- 2 Tbs. white wine vinegar
- 1 tsp. freshly ground pepper
- 1/2 to 2/3 cup minced fresh flat-leaf parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes