Ingredients: 1 ¾ cups chicken stock,1 cup Chardonnay,2 Tbs Sherry Vinegar,5 Juniper Berries, crushed,4 sprigs Rosemary – chopped.,1 large or 1 small shallots – diced,1 8 oz can of whole peeled tomatoes – crush them by hand,2 cups heavy cream,1 lb cooked ham – cut into 4 whole slices ¼ inch thick and the rest cubed,1 8 oz ball of fresh mozzarella,½ cup grated fresh parmesan cheese
Instructions:
- Preheat oven to 40
- Bring stock, wine, vinegar, berries, rosemary and shallots to a boil in a 9-10inch oven proof skillet over medium-high heat. Reduce until there is only about cup left in the pan. Stir in the tomatoes and cook for 5 minutes. Stir in the cream, salt and pepper, simmer stirring occasionally until thickened 10-12 minutes. Arrange the slices of ham in the skillet spreading them out over the skillet add the chopped pieces of ham as well.
- Sprinkle the top with first parmesan and then mozzarella.
- Bake in the oven until the ham is heated through and the cheese is melted and bubbly about 30 minutes.
- Serve immediately over fresh cooked pasta.
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