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.
Grate the courgettes Cut the mozzarella into cubes Add the ricotta to the courgettes, strakì and mix Make some 8 cm diameter discs from the puff pastry ...
Social Wall