The cheese vol-au-vent is a delicious appetizer made from crispy puff pastry filled with a creamy mixture of cheeses Gorgonzola Dolce, Robiola Tenero and Ricotta Piemontese. Enriched with fresh parsley and a light dusting of paprika, it is an irresistible dish for cheese lovers.
Place the Gorgonzola cut into pieces in a bowl and work it well with a wooden spoon until it becomes creamy
Season and color it with half a teaspoon of paprika
In another bowl mix the ricotta with the soft Robiola cheese, working them with the wooden spoon and reducing them to a homogeneous cream
Finely chop the leaves of a bunch of parsley then incorporate them into that cream
Taste the two cheese creams and, if necessary, season them with salt and pepper
Vol-au-vent molds
Kitchen tongs
Italy
| Energy (kcal) | 283.02 |
| Carbohydrates (g) | 2.59 |
| of which Sugars (g) | 1.48 |
| Fat (g) | 22.48 |
| of which Saturates (g) | 12.37 |
| Protein (g) | 17.65 |
| Fiber (g) | 0.14 |
| Sale (g) | 0.69 |
