- 1 onion, chopped
- 3 carrots, diced
- 3 celery sticks, diced
- 2 cloves of garlic, chopped
- 22ml (1½ tablespoons) oil
- 15ml (1 tablespoon) butter
- 250ml (1 cup) chicken broth
- 1 796ml (28 oz) can diced Italian tomatoes
- 180ml (¾ cup) white wine
- 1 bay leaf
- Salt and ground black pepper to taste
- 8 slices of Olymel Traditional toupie ham
- 1 lemon zest
- 60ml (1/4 cup) fresh Italian parsley, chopped
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- In a small saucepan, cook the vegetables over high heat in the oil and butter for 3 –5 minutes. Add the remaining ingredients, apart from the ham, lemon zest and parsley. Bring to a boil.
- Meanwhile, put the slices of ham in an ovenproof dish.
- Add the vegetables and pour the warm broth over the ham.
- Continue cooking, covered, in a preheated oven at 180°C (C350°F) for approximately 15 – 20 minutes, until the ham and vegetables are cooked.
- Season to taste and add the lemon zest and parsley when cooked.
Serve immediately, accompanied by a risotto. |
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