Jambon-Beurre

A French baguette split and generously buttered, layered with thin slices of quality cooked ham.

Ingredients

• 500g beef chuck
• 400g arborio rice
• 1 tbsp sliced shallots
• 1 1/2 tsp grated nutmeg
• 2 tbsp extra-virgin olive oil
• a generous handful of pearl onions
• a handful of fresh parsley, chopped
• a drizzle of cognac
• 2 cups chicken stock
• 1/2 tsp cracked black peppercorns

Instructions

1. 1

   Prepare the egg noodles base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the chicken thighs, pearl onions, minced garlic, and bay leaves, mixing well so everything is evenly seasoned.

3. 3

   Heat extra-virgin olive oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the egg noodles until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the chicken thighs mixture until cooked through and lightly charred at the edges, about 0 mins.

6. 6

   Assemble by layering the egg noodles with the filling, a spoonful of Dijon mustard, and a scattering of tarragon.

7. 7

   Add a final touch of Gruyère cheese for extra flavor and texture.

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