Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 15 | 30 minuti |
Ingredients
| 140 g | 00 flour |
| 250 g | water |
| 120 g | butter |
| 250 g | shelled eggs |
| 80 g | grated cheese |
| 380 g | ricotta Sterilgarda |
| 380 g | strakì Sterilgarda |
| 500 g | smoked salmon |
| q.b. | salt and pepper |
Preparation
- Pour the water, salt and diced butter into a saucepan and bring to the boil.
- After removing the pan from the heat, pour in the sifted flour, put the pan back on the heat and stir until you obtain a smooth and compact cream.
- Transfer the mixture to a bowl and using an electric mixer, begin to incorporate it with the eggs, adding them one at a time.
- Once the mixture is smooth, add the grated cheese and pepper, transferring everything into a piping bag with a loose-bottomed nozzle.
- Now pour 4 cm diameter mounds of mixture onto a baking tray lined with baking paper and bake in a preheated static oven at 180° for 30 minutes.
- Once cooked, let them cool completely.
- To make the cream, blend the Sterilgarda ricotta, Strakì, and 250g of smoked salmon (keep the rest for garnish) in a food processor until smooth.
- Transfer the mixture to a piping bag and place in the refrigerator for at least an hour.
- To make the filling, cut the cream puffs in half, squeeze the salmon cream inside, add a small piece of smoked salmon to each (about 5g) and close them up.
Clean the prawn tails. Chop the shallot into small pieces, melt 90 g of butter in a pan and brown it. Sear the prawns in the same pan for a couple of minutes ...
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