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Terrine Mediterranio

  • Category: Soup
  • Submitted By: Isaac Owsley
  • Town/State: Sonora, CA
  • Serves: 4 – 8
  • Preparation Time: 45 minutes to 24 hours (if served cold)
  • Total Cooking time: 45 minutes

While not a terrine in the classic sense of the word, as terrines are normally very similar to revenge and best served cold. This recipe is delicious and with the omission of the ham, completely vegetarian.. While meant to be served hot, I have included the directions for pressing and preparing the dish as a classic terrine which is wonderful served as a healthy and gourmet option at a Sunday brunch or luncheon.

Amount Measure Ingredients
2 lbs frozen chopped spinach, thawed and squeezed of excess liquid
1 lb asparagus, trimmed and sliced on an angle ¼” thick
1 1/2 cups artichoke hearts (about 1 can) chopped very coarse
1 cup roma tomato, seeded and diced
2 cups crimini mushrooms sliced
1 1/2 cups crumbled feta cheese
1/2 cup diced lean ham
1 tsp crushed garlic
1 teaspoon lemon juice
1 cup cream
1/8 teaspoon black pepper
    Salt to taste

To prepare:

Heat a large sauté pan over medium to high heat, add enough cooking oil to thinly coat the bottom and add in the diced ham, sliced asparagus, garlic and artichoke hearts sautéing briefly, add in the cream, lemon juice and mushrooms, allowing to simmer until slightly thickened. Remove from heat, cooling slightly then stirring in the tomato, and feta cheese. Season with salt and pepper to taste, then spray a deep sided 9×13 casserole or terrine pan with nonstick cooking spray and cover with a ½” layer of spinach. Top this layer with a layer of the cream and vegetable mixture and alternate layers of spinach and vegetable mix ending with a layer of spinach. Cover and place in a preheated 350 degree oven for 30 minutes or until bubbling. Remove from oven and serve in slices with roasted potatoes or pasta. To serve as a chilled terrine, allow to cool slightly then top with a layer of plastic film and a flat board that just fits inside the dish, place 2-3 #5 cans or about 4 lbs of weight on the board and chill 2-3 hours or overnight. Slice across the layers approximately 1″ thick slices and serve with a light drizzle of balsamic vinegar and olive oil, and a sprinkling of fresh black pepper.