Amuse-bouche of Enoki with Parma ham(8 pieces)
SUPPLIES:
4 bags enoki
8 slices of Parma ham
Salt & pepper
Tin of pineapple
2 tablespoons tomato paste
1 tsp sambal
PREPARATION METHOD
Preheat the oven to 200°. Put a pan on the fire, put oil in it and fry the tomato puree until it is sweet. Add
Then add the juice of the pineapple. Let it boil down and season with salt and pepper. sambal. Leave the sauce to cool in the fridge. Cut the underside of the enoki and divide the bunches in half.
Wrap the underside tightly with a slice of Parma ham. Season to taste with salt and pepper.
Place the bunch on a baking tray with baking paper and bake for about 7 minutes until lightly browned.
Turn them over halfway through the baking time. When the rolls are done, cut the underside straight. Put a little of the sauce on a small plate and carefully put a roll in it.
