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Recipe by
Cheese vol-au-vents are a delicious appetizer made with crisp puff pastry filled with a creamy mixture of sweet gorgonzola, soft robiola and Piedmont ricotta. Enriched with fresh parsley and a light dusting of paprika, they are an irresistible dish for cheese lovers.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Put the gorgonzola, cut into pieces, in a bowl and work it well with a wooden spoon until it becomes creamy
Step 2 of 5: Season it and color it with half a teaspoon of paprika
Step 3 of 5: In another bowl mix the ricotta with the soft cheese, working them with the wooden spoon and turning them into a smooth cream as well
Step 4 of 5: Finely chop the leaves from a bunch of parsley, then incorporate them into this cream
Step 5 of 5: Taste the two cheese creams and, if necessary, add salt and pepper, then use the filling to serve your vol-au-vents
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving158 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,197 kJ525 kcal | 1,388 kJ332 kcal |
| Fat | 40.31 g | 25.47 g |
| of which saturated fatty acids | 21.63 g | 13.67 g |
| Carbohydrates | 18.42 g | 11.64 g |
| of which sugars | 3.08 g | 1.95 g |
| Fibre | 1.35 g | 0.85 g |
| Protein | 22.66 g | 14.32 g |
| Salt | 0.89 g | 0.56 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
