"Simplicity is the ultimate sophistication" LdV

Sunday, 5 July 2015

PONT-L’ÉVÊQUE WRAPPED IN SERRANO HAM (Pont l’Évêque et jambon Serrano)

PONT-L’ÉVÊQUE WRAPPED IN SERRANO HAM
(Pont l’Évêque et jambon Serrano)

I love this last minute apéritif when I receive my friends : easy and chic! But maybe you have no idea what on Earth is a Pont-l'Évêque ? Now you know...

The Pont-l'Évêque is a French cheese, manufactured in Normandie. It is probably the oldest Norman cheese still in production. The cheese has been made in Normandy since at least the 12th century, and local legend claims that it was first made in a Norman abbey. A manuscript from the time writes that a fine meal should always end with some "angelot", the name used for the cheese at the time. The cheese became popular across the country from the 16th century onwards, when it obtained the name of the village around which its production was centred. Source : Wikipedia
The Pont-l'Évêque cheese has an Appellation d'Origine Contrôlée (AOC).

Cocktail pairing : Muscat de Beaumes de Venise (click here).



PONT-L’ÉVÊQUE WRAPPED IN SERRANO HAM
A quick glance in your kitchen...

In your fridge
Pont l’Évêque cheese
Serrano ham

In your cupboard 
Cocktail sticks

PONT-L’ÉVÊQUE WRAPPED IN SERRANO HAM
For 9 pieces

1 Pont l’Évêque cheese
3 generous slices of Serrano ham 
9 cocktail sticks

Cut the cheese in 6 little squares.
Cut the ham in 3. You have 9 pieces of ham.
Wrap each cheese squares with the piece of ham
Add a cocktail stick for each to hold the ham


The Kinks (Lola)


Pont l’Évêque et jambon Serrano

Pour 9 bouchées
1 Pont l’Évêque 
3 tranches de jambon Serrano 
9 cocktail sticks

Coupez le fromage en 6 petits morceaux.
Coupez le jambon en 3. Vous avez 9 lanières de jambon.
Enveloppez chaque morceau dans une lanière de jambon.
Retenez chaque bouchée avec un cocktail stick (optionnel).

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