CookEat Recipe
Ham Sauté with Red Peppers
Three ten-ounce raw-ham slices with six pepper halves and No16 tomato-sherry sauce. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2601. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Raw ham product71°C, prevent cross contamination in reused pan; source times guide. Limites : Ham thickness, pepper cultivar/heat, pan recovery and reduced sauce volume remain unknown. Full three ham slices/twelve pepper halves are prepared; no fixed four-halves-per-slice allocation.
Method
Steps
Step 1
Prepare FULL No 16 ONCE. Melt 57 g butter and add 113 g uncooked cured lean pork ham in small dice, TWO sliced carrots, TWO sliced onions, ONE chopped leek, TWO chopped parsley branches, ONE chopped celery branch, TWO cloves, ONE teaspoon whole black peppercorns, HALF a bay sprig, HALF a thyme sprig, ONE chopped green pepper and ONE crushed small garlic clove. Add ONE tablespoon salt and ONE SCANT tablespoon POWDERED sugar WITH these solids BEFORE browning for TWELVE minutes.
Step 2
Stir in FOUR tablespoons flour and cook FIVE minutes. Add 1900 mL plain CANNED tomatoes and 950 mL cold water. Cover and simmer gently for NINETY minutes. Pass through a sieve and then clean cheesecloth, removing all original ham, vegetable and aromatic solids. Measure only the required FINISHED sauce; raw starting liquid does not establish yield. Cool surplus promptly in shallow containers and refrigerate.
Step 3
Prepare THREE uncooked cured lean ham slices, TEN source ounces EACH, about 850 g combined before skin removal. Remove skin and cook in TWO tablespoons OLIVE oil for the EIGHT-minute guide on each side, continuing to 71°C in the ham. Lift to a hot dish.
Step 4
Split SIX sweet red peppers into TWELVE halves, removing stems and seeds. Fry in the SAME pan for the TWO-minute guide on EACH side; put over the ham.
Step 5
Remove the cooking oil. Add the SEPARATE 59 mL water,118 mL actual FINISHED No 16 sauce, TWO tablespoons sherry and HALF teaspoon freshly chopped parsley. Scrape up the ham glaze and reduce the COMBINED pan sauce TO HALF its observed starting level. Pour over the ham and peppers; do not strain out the child parsley.
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