A refined appetizer that combines the flakiness of the pastry with the aromatic strength of Cow Blue Cheese, the freshness of celery and the crunchiness of walnuts. An elegant and decisive bite, ideal for accompanying an important aperitif or opening a gourmet dinner.
Work the Erborinato with a drizzle of oil and a grind of black pepper until you obtain a smooth cream.
Wash the celery stalk, remove the strings and cut it into very small cubes.
Add the chopped celery and roughly chopped walnuts to the cheese cream, mixing gently.
Fill each vol-au-vent with the cream, using a spoon or a piping bag.
Decorate each bite with a whole walnut half.
If the vol-au-vent are already prepared, you can warm them in the oven at 160°C for 5-7 minutes before filling them so the pastry becomes flaky again.
For an even richer touch, add
Original touch
They can be kept in the refrigerator, well covered, for 1 day (better to fill them at the moment to keep the pastry crunchy).
Italy, Lombardia
| Energy (kcal) | 98.34 |
| Carbohydrates (g) | 0.81 |
| of which Sugars (g) | 0.58 |
| Fat (g) | 9.59 |
| of which Saturates (g) | 0.93 |
| Protein (g) | 1.8 |
| Fiber (g) | 0.84 |
| Sale (g) | 0.02 |
