Vol-au-vent with cheese
Instructions
Put in a bowl the gorgonzola cheese, cut into pieces and knock it well with a wooden spoon, until it will become creamy.
Insaporitelo and coloratelo with half a teaspoon of paprika.
In another bowl mix the ricotta with the soft cheese, working with the wooden spoon and lowering themselves into a smooth cream.
Finely chop the leaves of a bunch of parsley, then then this cream.
Try the two creme cheese and add salt if necessary and pepatele.
Ingredients and dosing for 4 persons
- 12 vol au vent pastry ready
- 230 g of sweet gorgonzola cheese
- 130 g of cheese robiola tender
- 120 g of ricotta piemontese
- 1 sprig of parsley
- 1/2 teaspoon of paprika
- Salt
- Pepper