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Citrouille au Jambon de Bayonne
Preparation info
- Serves
6
- Difficulty
Easy
- Ready in
45 min
Appears in
By Joanne Harris and Fran Warde
Published 2005
This simple but striking combination of air-dried ham and sweet, tender pumpkin makes a wonderful autumn dish. Don’t discard the pumpkin seeds; just toast them in the oven with some olive oil and rock salt, and add them to a green salad for a satisfying crunch.
Ingredients
1 kg 12 thinslices - olive oil
Method
Cut the pumpkin into 6 wedges. Cut these in half, remove the seeds, and wrap each piece with the Bayonne ham (if you can’t get this, Parma or Serrano ham works very well). Place on a roasting tray, drizzle with olive oil and season with sea salt and b
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