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Savory croissants and last minute aperitif

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“Shall we go to dinner together this evening?

Yes, we're here, see you first for a quick aperitif?

Ok come to our house…”

This dialogue throws me into panic, my resourcefulness sometimes disarms me first. What do I think I should prepare, it's two in the afternoon and I have to do a thousand things… none that involve using the kitchen. I open the fridge quickly, look and think: there's a roll of puff pastry… I could make a savory pie, ugh, I don't have eggs (among the thousand things there is also shopping to do). Mumble, mumble… Idea! I prepare savory croissants, I've seen them somewhere, just cut the round pastry into wedges, roll them up and bake. Since there are half of them, I'll stuff them with some black olive pâté that I have in the pantry and I'll stuff half of them with ham. Save.

Salad croissant

1 roll of round puff pastry

black olive pate

raw ham

a few cut radicchio leaves

parmesan cheese cut into flakes

Cut the pastry into eight segments and, starting from the long side, roll four segments on themselves. Place them on a baking tray lined with paper. Add a scant teaspoon of olive pâté to the center of the four remaining segments and roll them up delicately.

If I had an egg I would have brushed the croissants and then sprinkled them with sesame…

Bake at 180° for 10/15 minutes. After cooking, remove immediately from the oven and let cool on a wire rack. To fill the croissants by cutting them in half, I chose raw ham, a few green radicchio leaves and flakes of Parmesan (peel the cheese with a potato peeler).

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