Terrine with Capers and Prosciutto

Name: Terrine with Capers and Prosciutto
Yield: 12
Ingredients: Terrine; 2 tablespoons of flavorless gelatin; 1 tablespoon of olive oil; 500g of pumpkin; 3 green onions finely chopped; 1 medium onion finely chopped; Sauce; 1/2 cup of oil; 2 tablespoons of capers; 6 sprigs of fresh dill; 6 slices of prosciutto; Salt and black pepper to taste; Accessories; Form size: 20 X 9.5 cm

1
Terrine
2
2 tablespoons of flavorless gelatin
3
1 tablespoon of olive oil
4
500g of pumpkin
5
3 green onions finely chopped
6
1 medium onion finely chopped
7
Sauce
8
1/2 cup of oil
9
2 tablespoons of capers
10
6 sprigs of fresh dill
11
6 slices of prosciutto
12
Salt and black pepper to taste
13
Accessories
14
Form size: 20 X 9.5 cm

Ingredients

1
Terrine
2
2 tablespoons of flavorless gelatin
3
1 tablespoon of olive oil
4
500g of pumpkin
5
3 green onions finely chopped
6
1 medium onion finely chopped
7
Sauce
8
1/2 cup of oil
9
2 tablespoons of capers
10
6 sprigs of fresh dill
11
6 slices of prosciutto
12
Salt and black pepper to taste
13
Accessories
14
Form size: 20 X 9.5 cm

Directions

1
1
2
Peel and chop the pumpkin
3
Set aside
4
Grease the form with olive oil
5
2
6
Saute the onion in olive oil for 3 minutes
7
Add the pumpkin and cook for 20 minutes, stirring occasionally (add water if necessary)
8
3
9
Dissolve the gelatin in a quarter cup of hot water and add it to the sauté when the onion and pumpkin are tender
10
Stir well
11
4
12
Remove from heat and blend in a blender
13
Add the chopped green onions, stir, and pour into the form
14
Cover and refrigerate for 6 hours
15
Sauce
16
In a clean blender, blend the oil, drained capers (reserve some for garnish), salt, black pepper, and fresh dill
17
Serve in slices with the sauce and some slices of prosciutto.