1 1/2 tablespoon of unflavored gelatin
1/2 cup of cold water
3 cups of tomato puree
a pinch of salt
1 teaspoon of caraway seeds
1/2 leaf of laurel
1 tablespoon of finely chopped onion
3 cups of diced cured ham
1 1/2 tablespoon of unflavored gelatin
1/2 cup of cold water
3 cups of tomato puree
a pinch of salt
1 teaspoon of caraway seeds
1/2 leaf of laurel
1 tablespoon of finely chopped onion
3 cups of diced cured ham
Soak the gelatin in cold water for 5 minutes
Heat the tomato puree, add salt, caraway seeds, laurel, and onion, and simmer for 10 minutes
Strain, add the gelatin, mix well, and let cool
Add the cured ham, pour into a mold, and refrigerate
When firm, unmold
For 6 to 8 servings.
