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 Vulcano Schinken mit Steirischer Ölkürbissulz  Vulcano ham with styrian oilsee pumpkin in aspic 

VULCANO HAM WITH STYRIAN OILSEE PUMPKIN IN ASPIC

Time required: 25 minutes

Vulcano ham with styrian oilsee pumpkin in aspic

Ingredients for 4 persons

240g Vulcano ham, 400g oilseed pumpkin without rind and seeds, 1 finely chopped medium onion, 3 finely chopped cloves of garlic, 1 tbs. rapeseed oil, rock salt, peppermill, 1 medium tomato, 3 sprigs of fresh savory (or thyme), 1/16L water, squirt of good cider vinegar, 4 leaves of gelatine, pumpkin seeds, pumpkin seed oil

PREPARATION

Precool four moulds of any desired shape with a minimum capacity of 1/8L. Soak the leaf gelatine in cold water. Cut the pumpkin into 1 cm cubes, cut out the stalk of the tomato with a sharp knife, cut into small dice and keep with the juice.
Heat a small saucepan containing rapeseed oil, sweat with the onion and garlic, pick the leaves off the savory and briefly continue to fry with the pumpkin over medium heat. Add the tomato with its juice, deglaze with a squirt of cider vinegar and water, cook over medium heat for approx. 15 minutes until just tender, season and stir in the soaked leaf gelatine. Allow to cool in the cold water bath, fill into the precooled moulds and chill well for at least 2 hours. Briefly dip the mould with the aspic in hot water, turn out and dress with the Vulcano ham, savory, pumpkin seeds and a little pumpkin seed oil.

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Vulcano Schinkenmanufaktur GmbH & Co KG . 8330 Auersbach . Eggreith 26 . +43 3114 2151 . mail (at) vulcano.at
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