Minari Mari (Rolled Ham)
by Amy Herstein
Lorean recipe
Ingredients:
20 slices of Parma ham (may substitute thinly sliced honey-baked ham)
20 stalks Japanese parsley or green onions
20 pine nuts
Dipping Sauce Ingredients:
1 tablespoon vinegar
2 tablespoons soy sauce
Method: Thoroughly wash Japanese parsley and cut off the roots. Bring salted water to a boil. Add parsley, root ends first. Blanch quickly, drain off boiling
water, immerse immediately in cold water and drain. Roll up each slice of ham jelly-roll fashion. Lay one stalk of Japanese parsley on the counter, and
place one piece of rolled ham across it at the root end. Then roll the two together tightly so that the parsley forms a belt around the center of the ham
roll. Arrange on plate, seam side down. Top each with a pine nut. Mix ingredients for dipping sauce. Yields four to six servings.
_._,_._,_
by Amy Herstein
Lorean recipe
Ingredients:
20 slices of Parma ham (may substitute thinly sliced honey-baked ham)
20 stalks Japanese parsley or green onions
20 pine nuts
Dipping Sauce Ingredients:
1 tablespoon vinegar
2 tablespoons soy sauce
Method: Thoroughly wash Japanese parsley and cut off the roots. Bring salted water to a boil. Add parsley, root ends first. Blanch quickly, drain off boiling
water, immerse immediately in cold water and drain. Roll up each slice of ham jelly-roll fashion. Lay one stalk of Japanese parsley on the counter, and
place one piece of rolled ham across it at the root end. Then roll the two together tightly so that the parsley forms a belt around the center of the ham
roll. Arrange on plate, seam side down. Top each with a pine nut. Mix ingredients for dipping sauce. Yields four to six servings.
_._,_._,_
