Parmesan shortbread, crunchy vegetables and mascarpone cream
Le visuel vous laisse rêveur…(Finally, I hope), alors je vous invite à un voyage poétique pour découvrir ma forêt enchantée… Une recette un peu différente aujourd’hui, avec un peu plus de précision et de temps de réalisation que d’habitude, pour créer une entrée au visuel très accrocheur.
Je vous avais présenté mes sablés au parmesan il n’y a pas si longtemps que ça et ils forment donc la base de cette recette, une base sablée au parmesan avec des légumes croquants et une crème mascarpone légèrement pimentée. Une entrée pour les grands jours, In any case, We, we loved it !
Come on, I leave you to the recipe…
Enchanted forest of crunchy vegetables, mascarpone cream and parmesan shortbread
Ingredients (pour 2)
- A dozen Romanesco cabbage tops
- The heart of an escarole salad
- A dozen beans
- Some death trumpet mushrooms (optional)
- A few shavings of cheese
- Olive oil
For the mascarpone cream
- 100 g of mascarpone
- 1 c. at c. Espelette pepper
- Salt and pepper
For the parmesan shortbread
- 50 g of flour
- 40 g grated parmesan
- 20 g semi-salted butter
- 1/2 egg
- 2 key of water
- Salt and pepper
- 1 pinch of Espelette pepper
Description
Start by making the shortbread, to do this, work the flour and the egg then add the softened butter and the parmesan. Add the water gradually then season. Place the dough on 1 centimeter in height in cookie cutters about ten centimeters in diameter and placed on a baking tray. Book cool 20 min. Preheat the oven to 200° and bake the shortbread 12-13 minutes. Remove from the oven and set aside.
Then make the mascarpone cream, To do this, beat all the ingredients together to obtain an airy mixture.. Keep cool.
Now take care of the vegetables, then blanch the cabbage tops 4 minutes in salted boiling water, then put them in cold water to stop the cooking. Do the same with the beans for 3 minutes and shell them after cooking. Brown your mushrooms in a drizzle of olive oil for 5 minutes and set aside. Wash and separate the salad. Pass all the drained vegetables in a little olive oil.
Assemble (Finally) your forest by arranging the mascarpone cream on the shortbread inside the circles for approximately 1 small centimeter. Then unmold your circles.
Then arrange the vegetables in the forest, let your creativity guide you ! Finally add some cheese shavings.
Taste without delay.
Emilie
annelaurecuisine
10.3.13Magnificent…
Carine
10.3.13It's pretty !
Létitia
10.3.13Wow it's magnificent!A very beautiful creation, that could convert vegetable haters (more or less big ^^) !
glossnroses
10.3.13That's wonderful ! Bravo !
Marie
10.3.13Adorable!
Granny Cakes
10.3.13Cute as anything, nice walk in the forest…
Cook-with-love
10.3.13It's superb and it must be delicious !!
Romanesco cabbage, very good choice !!
Kisses
Sof invites you
10.3.13It's simply perfect, recipe, realization, photo, a wonder!!!
Clemence
10.3.13How pretty !
Emilie
10.3.13It's art ! It is superb. I will try it as soon as possible. A pleasure for the eyes and the palate, I think 🙂
Strawberry Basil
10.3.13A very very nice visual, for a starter I imagine super rich in flavor. Romanesco cabbage, wherever it goes it always has its little effect ! Have a good weekend girls
Aix guinea fowl
10.3.13But it's superb, it looks like gastro… And we went outside 😉
Hémy
10.3.13Wow, That's sublime !
LBDN
10.3.13Very beautiful and beautiful photos 🙂
cookparadise
10.3.13Everything we need to comfort us
I wish you a nice evening
Valerie.
At the mother of Plectude
10.3.13Oooooooh but it’s beautiful and appetizing !!
Student cuisine
11.3.13Super interesting, both visually and for the ingredients! It’s inspiring 🙂
muriel
11.3.13It's very… Very Beautiful !!!!!
argon
11.3.13Your little pie looks like a crown … what do I say … a tiara !! superb and certainly very good too ! Thanks for the recipe !
Caro Delightson (@delights_on)
11.3.13I adore !! It’s so poetic 🙂
Vegetable Flavors
11.3.13This enchanted forest is magnificent 😉
isabelle
11.3.13it's superb, light and colorful, spring on the plate if not outside, I love it 🙂
midi cuisine
11.3.13I have always dreamed of biting into a sculpture ^^ Ma-gni-fi-que!
CrispX
11.3.13It's splendid ! bravo, the photos are great and this forest is delicious ^^ kisses girls
Marie
11.3.13Superb and, I'm sure of it, delicious 🙂
Fakecook
11.3.13Your most beautiful work of art ! Very pretty !
Emilie // byPlou
11.3.13Super beautiful 🙂
Lolotte
12.3.13Wow this is superb! I adore!
Emilie
12.3.13Thank you for all your kind comments !!
It’s true that the rendering was quite nice to look at.…
Lili
14.3.13You always have these ideas yourself… ! Bravo, it's superb !!! Big kisses !
Emilie
15.3.13Thank you very much my Lili 😀
veropapilles
15.3.13Une très belle idée pour un superbe biscuit salé aux légumes croquants, c’est vraiment magnifique et hyper alléchant. Très belle entrée, bravo ! Biz et bonne journée. Vero
Emilie
15.3.13merciiii !
Isabelle
27.3.13Magnificent ! quel fromage as tu utilisé pour les copeaux ? du gruyère ?
Emilie
27.3.13Merci !
C’était de l’emmental, mais ça peut être du gruyère ou du comté. C’est mieux si le fromage est à température ambiante, comme ça il ne se casse pas quand tu l’enroules.