Recipe: The Regional Vendée Ham and Mogettes

Name: Le Régional Jambon de Vendée et Mogettes
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 4 portions
Ingredients: 4 belles tranches épaisses (170 g)de Jambon de Vendée d'origine *250 g de Mogettes de Vendée*2 échalotes épluchées1 carotte épluchée et taillée en mirepoix2 feuilles de laurier une branche de thym une de céleri coupé en petits dés 1 gousse d'ail entière2 belles tomates charnues du jardin ,mondées puis taillées en petits dés ou conserves pelées artisanales2 gousses d'ail dégermées et hachées(Rose si vous avez)feuilles de thym citronbeurre 1/2 selsel de mer mélangé avec des cristaux d'algues séchées*sel poivre noir et un peu de poudre d'Espelette.

By chef patrick ★ ★ ★ ★ ★ 5/5 (5 reviews) Other dishes

Prep 45 min

Cook 45 min

Total 1h30

Servings 4 serv.

Ingredients for 4 servings

4 beautiful thick slices (170 g) of Vendée Ham of origin *
250 g of Vendée Mogettes*
2 peeled shallots
1 peeled carrot cut into mirepoix
2 bay leaves one sprig of thyme one of celery cut into small dice 1 whole garlic clove
2 beautiful fleshy tomatoes from the garden, blanched then cut into small dice or homemade peeled preserves
2 garlic cloves degemmed and chopped (Rose if you have)
lemon thyme leaves
half butter salt
sea salt mixed with dried seaweed crystals*
sea salt black pepper and a little Espelette powder.

Step-by-step directions

1- Soak your mogettes in 5 liters of water minimum for 10 hours, changing the water at least 2 times (3 would be ideal)

2- In a large tea ball install your thyme, your bay leaf, your diced carrots, your shallots, your garlic clove and your black peppercorns.

3- Pour your mogettes into 4 liters of cold water, add your tea ball then cook at a gentle boil for approximately 50 minutes, when you can taste one then salt with a good pinch of sea salt and seaweed mixture for the end of cooking (approximately 10 minutes).

4- Meanwhile in a casserole dish melt a good knob of butter, then add the diced celery, sweat gently for 2 minutes then add your diced tomatoes, the chopped garlic, salt and pepper with a little Espelette, let cook very gently covered for 20 minutes then keeping it covered, turn off your heat.

5- Your mogettes are cooked, drain them then pour them into your casserole of melted tomatoes, open your tea ball and remove your shallots and your diced carrots which you will add to the mixture, bring to a boil and taste the seasoning and keep warm.

6- On the plancha position 3, place your ham slices and cook them 2 minutes on each side, or in a flat pan.
In a large dish pour the boiling mogettes and place your ham slices on top.
*Vendée Ham and Mogettes are protected by the IGP designation
*Do not hesitate if you are in this region to visit the Moulineau charcuterie located in La Roche sur Yon but which travels the large markets (La Palice), certainly one of the best "makers in the region".

Bon marché Charentes