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.
Put the gorgonzola, cut into pieces, in a bowl and work it well with a wooden spoon until it becomes creamy
Season it and color it with half a teaspoon of paprika
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
Finely chop the leaves from a bunch of parsley, then incorporate them into this cream
Taste the two cheese creams and, if necessary, add salt and pepper, then use the filling to serve your vol-au-vents
Vol-au-vent Molds
Kitchen Tongs
Italia
| 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 |
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