A refined appetizer that combines the flakiness of the pastry with the aromatic strength of Blue Cow Cheese, the freshness of celery, and the crunchiness of walnuts. An elegant and bold bite, ideal for accompanying an important aperitif or starting a gourmet dinner.
Work the Blue Cow Cheese 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 coarsely chopped walnuts to the cheese cream, mixing gently.
Fill each vol-au-vent with the cream, using a teaspoon or a piping bag.
Decorate each bite with a whole walnut half.
If the vol-au-vent are already prepared, you can heat them in the oven at 160°C for 5-7 minutes before filling them, so the pastry becomes crisp again.
For an even richer touch, add
Original touch
Store in the refrigerator, well covered, for 1 day (better to fill them at the moment to keep the pastry crispy).
Italia, 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 |
