Spring Appetizer


Photo: sunflowers8
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Ingredients

What You Need
170 grams of ricotta and prosciutto Le Spalmose
170 grams of ricotta and mortadella Le Spalmose
dried ginger
pine
hazelnuts
sliced almonds
Vol au vent
mini amaretti
asparagus
fresh basil

Preparation

1
Wash and remove the stalk of asparagus (*) and steam the tips for about 10-12 minutes, checking that they remain firm.
2
Chop the nuts in a blender to obtain a not too fine grain and set aside.
3
Toast pine nuts in a pan, the hazelnuts and almonds and let cool.
4
In a bowl, stir together the cream cheese with ham and basil leaves washed and chopped.
5
Divide into two bowls cream mortadella with pistachios and ginger in a bowl mix that you have previously minced dried while in the other bowl, crumble a couple of mini macaroons.
6
Pour the contents of the three bowls in three small pastry bag and fill the vol au vent alternating tastes.
7
Decorate the vol au vent with ham and basil with toasted pine nuts and sliced ​​almonds, adding a basil leaf.
8
Decorate the vol au vent with mortadella and ginger with asparagus and roasted hazelnuts.
9
Decorate ii vol au vent with mortadella and macaroons with asparagus tips and a mini macaroons.
10
The stalks can be used to prepare such as:
11
Asparagus quiche
12
Two-tone cream
13
On my blog ;)
.

Yield:

8.0 servings

Added:

Thursday, April 7, 2011 - 7:20am

Creator:

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