Ingredient (For 1 – 2 persons)
- Udo (Aralia cordata) - 1/2
- Spanish Jamon de Teruel - 2 slices
How to cook
- Cut Udo into thirds and thick-peel the Udo skin. Then cut them into quarters lengthwise and immerse them in vinegar water (moderate amount) for about 5 minutes. Boil them with hot water not to lose firmness and drain them in a colander for cooling.
- After wiping dry, wrap Udo with half-cut Spanish Jamon de Teruel.