Ham hock, vegetables, potatoes and PDO huile d’olive de Provence – olives maturées
Tips and tricks
We advise you to use a traditional-tasting PDO huile d’olive de Provence – olives maturées (matured olives) for its sweetness and aromas of black olives, candied fruit, undergrowth and/or toasted bread. You can also use PDO huile d’olive de la Vallée des Baux-de-Provence – olives maturées and PDO huile d’olive d’Aix-en-Provence – olives maturées.
- 2 ham hock
- 4 carrots
- 6 potatoes
- 2 leeks
- 4 turnips
- 1 bouquet garni
- 1 onion
- 2 garlic cloves
- 3 tbsp PDO huile d’olive de Provence – olives maturées
- 2 lt veal stock
- 2 tbsp mustard
- 2 petits suisses (a very fresh French cheese, un-ripened, unsalted and smooth) or 2 tbsp thick crème fraiche
- 1/2 teaspoon caraway seeds
- Salt, pepper
- Peel and slice the onion, set aside. Wash, peel and cut all other vegetables into pieces (medium size).
- 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.
- 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.
- Turn off the heat and let stand.
- 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 (crème fraiche). Whisk.
- Put the meat and vegetables on a serving dish and serve with the sauce and pickles.
Recipe made for EcceOlio program, financed with aid from the European Union