{"id":7696,"date":"2020-10-09T07:20:24","date_gmt":"2020-10-09T07:20:24","guid":{"rendered":"https:\/\/lookingfortheperfectfood.eu\/?post_type=ricette&p=7696"},"modified":"2020-10-09T07:20:24","modified_gmt":"2020-10-09T07:20:24","slug":"ham-hock-vegetables-potatoes-and-pdo-huile-dolive-de-provence-olives-maturees","status":"publish","type":"ricette","link":"https:\/\/lookingfortheperfectfood.eu\/en\/ricette\/ham-hock-vegetables-potatoes-and-pdo-huile-dolive-de-provence-olives-maturees\/","title":{"rendered":"Ham hock, vegetables, potatoes and PDO huile d\u2019olive de Provence \u2013 olives matur\u00e9es"},"content":{"rendered":"

<\/span><\/div>
<\/div><\/div><\/div>

Preparation time: 30 min<\/p>\n

Cooking time:\u00a02h<\/p>\n

Ingredients for 6 servings:<\/p>\n

    \n
  • 2 ham hock<\/li>\n
  • 4 carrots<\/li>\n
  • 6 potatoes<\/li>\n
  • 2 leeks<\/li>\n
  • 4 turnips<\/li>\n
  • 1 bouquet garni<\/li>\n
  • 1 onion<\/li>\n
  • 2 garlic cloves<\/li>\n
  • 3 tbsp PDO huile d\u2019olive de Provence \u2013 olives matur\u00e9es<\/strong><\/li>\n
  • 2 lt veal stock<\/li>\n
  • 2 tbsp mustard<\/li>\n
  • 2 petits suisses (a very fresh French cheese, un-ripened, unsalted and smooth) or 2 tbsp thick cr\u00e8me fraiche<\/li>\n
  • 1\/2 teaspoon caraway seeds<\/li>\n
  • Salt, pepper<\/li>\n<\/ul>\n<\/div>
    <\/div><\/div><\/div><\/div><\/div>

    Peel and slice the onion, set aside. Wash, peel and cut all other vegetables into pieces (medium size).<\/p>\n

    Pour 2 tablespoons of olive oil in a casserole dish and heat slightly. Brown the ham hock on all sides, add the minced onion. Once the onion is translucent, fill the casserole with water and bring to a boil. Turn off the fire, collect the ham hock and onion, throw away the water.<\/p>\n

    Return the ham hock to the casserole and add the cut vegetables and caraway seeds. Cover with broth and simmer, put on the lid, over a low heat for 1 hour. Then remove the lid and simmer for another 30 minutes.<\/p>\n

    Turn off the heat and let stand.<\/p>\n

    Take 3 ladles of broth and reduce it in a saucepan, over medium heat, for 15 minutes. Add 1 tablespoon of olive oil, mustard and petits suisses (cr\u00e8me fraiche).<\/p>\n

    Whisk.<\/p>\n

    Put the meat and vegetables on a serving dish.<\/p>\n

    Serve with the sauce and pickles.<\/p>\n

    Olive oil: <\/strong>We advise you to use a traditional-tasting PDO huile d\u2019olive de Provence \u2013 olives matur\u00e9es (matured olives) for its sweetness and aromas of black olives, candied fruit, undergrowth and\/or toasted bread. You can also use PDO huile d\u2019olive de la Vall\u00e9e des Baux-de-Provence \u2013 olives matur\u00e9es and PDO huile d\u2019olive d\u2019Aix-en-Provence – olives matur\u00e9es.<\/p>\n<\/div>

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