Crudite in Bread Vol-au-vent

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Livello MASTERY
40 min
428 Views
 
Livello MASTERY
0 Persone
40 min
INGREDIENTI: per 0 persone
  • 3 ½ oz radicchio
  • 3 oz soy sprouts
  • 1 apple , green
  • white bread
  • parsley
  • shallot
  • small cucumber , in vinegar
  • butter
  • Extra Virgin Olive Oil
  • salt and pepper
Preparation

Cut the white sandwich bread into 4, 2-in thick, slices. From each slice, cut out a disk about 2, 1/2 in wide. Then remove the core from each disk, creating a space for the vegetables. You should have 4 vol-au-vent, empty in the center. Slice the bread cores into disks and brush both the disks and the vol-auvent with butter. Toast in the oven. In the meantime, slice the radicchio and collect it in a bowl. Mix with the sprouts and julienned apple. Prepare a sauce by blending about 5 tbsp oil, salt, pepper, shallot, 2 cucumbers and parsley. Toss the vegetables with the dressing and divide them among the vol-au-vent. Top each one with a disk of bread and serve.

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