JAMBON ROYALE by Vincent Francoual

 
Photo: Sarah McGee

Photo: Sarah McGee

 
 

INGREDIENTS

12 thin slices Red Table Meats
Jambon Royale        
1 cup baby arugula            
6 oz. cheese curds            
1 Baker’s Field Filone loaf  
         

SOFFRITTO:

1 red bell pepper, small diced    
1 green bell pepper, small diced
1 yellow onion, medium, small diced
1 garlic clove, finely chopped      
2 tsp. Spanish smoked paprika    
1 tomato, seeds removed, small diced
6 dates, medjool        
2 Tbsp. extra virgin olive oil        
3 Tbsp. chives finely diced
 

DIJON VINAIGRETTE:

1 tsp. Dijon mustard        
½ cup to 1/3 cup Canola oil
(depending how acidic you like your dressing)
4 Tbsp. red wine vinegar    
Salt and pepper to taste

Preparation

1. Prepare soffritto: Finely dice the bell peppers, onion, and garlic,  Heat up a sauté pan with olive oil,  and add the vegetables and paprika. Season with salt and pepper. Cook slowly without browning the ingredients. Once softened, put aside and add the diced dates. Add more salt/pepper to taste.

2. Make vinaigrette: Mix Dijon mustard, salt, pepper and red wine vinegar. Whisk well. Slowly whisk in the oil to create a smooth emulsion. If too thick, water down a bit. Toss the arugula with the vinaigrette.

3. Prepare toast and jambon: Slice 12 croustades from the Filone loaf (1/4 of inch) and lightly toast in a 350 degree oven. Cut off the fat part of the of the ham and place it on toast, then heat in oven until the fat gets shiny and translucent. Pull apart the lean meat of the ham. 

4. Plate: Heat up the soffritto and then add the cheese curd to warm up (but not to melt). Place cheese in the center of the plate top with arugula and Jambon Royale pieces. Spoon onto toasts. Enjoy.