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Vegetable and San Daniele Terrine

Vegetable and San Daniele Terrine

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Prep Time 45 mins
Course Main course
Servings 4 portions

Ingredients
  

  • 1 aubergine
  • 1 courgette
  • 15 Piccadilly tomatoes
  • Smoked scamorza as needed
  • Prosciutto di San Daniele thinly sliced, as needed
  • Fresh basil leaves as needed
  • Dried oregano as needed
  • Extra virgin olive oil as needed
  • Salt and pepper as needed

Instructions
 

  • To prepare the vegetable and prosciutto terrine start by washing and cleaning all the vegetanles.
  • Cut them in half a centimeter slices, salt them lightly and set aside.
  • Cut the tomatoes in half and salt them lightly. (Don't forget that scamorza and prosciutto are already salty so be careful with the amount of salt!)
  • Oil a plumcake mold very well (or line it with baking paper, if you prefer) and start layering the terrine. Start with slices of aubergine, then courgette and tomatoes.
  • Make a layer of scamorza and one of prosciutto and continue with this sequence of ingredients until you have filled the mold.
  • Put some basil leaves and oregano between the layers, a little olive oil and pepper on top.
  • Cook the terrine in a convection or fan oven at 180°C for at least 30 minutes.
  • Wait until the terrine is warm, then invert it onto a plate, slice it and serve.