|4-5||large red bell peppers; roasted, peeled, and |
trimmed to fit mold
|1 tsp||ramps, minced|
|–||salt and pepper to taste|
|–||red wine or sherry vinegar|
|–||extra virgin olive oil|
|12 x 3 x 3-inch terrine mold|
Peel and thinly slice raw artichoke hearts. Sous vide at 185°F for 1 hour.
Line terrine mold with plastic. Stack artichoke into terrine mold with a
top and bottom layer of roasted red bell peppers (outside of pepper facing out, inside of pepper facing in) and a layer of pesto (1-2 Tbl) in the middle (see previous pesto recipe p. 306). Season with salt and pepper and a little vinegar between layers.
Refrigerate and press terrine for at least 3 days under heavy weight.
Carefully unmold terrine and slice into desired width right before serving. Careful not to over handle. Garnish plate with a delicate seasonal green salad and drizzle balsamic vinegar and extra virgin olive oil and add salt