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Bayonne Ham and Sheep's Milk Cheese Terrine

Source: Burt Wolf's Local Flavors, San Sebastian
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Active Time:  25 Minutes
Total Time:  12 Hours 25 Minutes
  Terrine Serves 10,
Basque-native Gerald Hirigoyen is executive chef and owner of the restaurants Fringale and Pastis in San Francisco. This recipe appears in his book, The Basque Kitchen: Tempting Food from the Pyrenees (HarperCollins 1999).
For Terrine:
1 1/2 pounds Bayonne ham, sliced 1/8 inch thick
1 1/2 pounds sheep's milk cheese, sliced 1/8 inch thick
For Vinaigrette:
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
Bayonne Ham and Sheep's Milk Cheese Terrine Recipe at
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.

Unmold by firmly pulling the plastic up and out of the mold. Place on a cutting board, and using a very sharp knife, cut as many ½-inch-thick slices as you will be serving and store the remaining terrine in the refrigerator for up to 1 week.

To make the vinaigrette, stir together all of the ingredients in a small bowl.

Arrange the frisée on each of four plates, dress the lettuce with the vinaigrette, and set aside.

Warm the olive oil in a nonstick pan over high heat.

Lightly dust both sides of the terrine slices with flour and add them to the pan. Working very quickly, sauté the slices on both sides just until lightly browned, but not long enough to melt the cheese, approximately 30 to 60 seconds. Lay 1 slice on top of each salad and serve immediately.

Adapted From:
©The Basque Kitchen: Tempting Food from the Pyrenees, by Gerald Hirigoyen

Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Terrine Serves 10,
Calories: 360
Fat. Total: 25g
Protein: 29g
Carbohydrates, Total: 3g
Sodium: 1170mg
% Cal. from Fat: 62%
Cholesterol: 90mg
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