Mini Sfogliate di Peperoni e Robiola
Try this Mini sfogliate di peperoni e robiola recipe, or contribute your own.
Try this Mini sfogliate di peperoni e robiola recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 o 6 crostatine (30g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Lavate e tagliate le verdure a listarelle sottili, ponetele in una capiente padella con un filo di olio extravergine di oliva, e fate cuocere con il coperchio per una decina di minuti finché non si saranno intenerire Insaporite con erbette aromatiche fresche, aggiustate di sale . Spegnete il fuoco e lasciate intiepidire.
- Condite la robiola con un filo di olio extravergine, e una macinata di pepe nero.
- Ungete 5 o 6 stampi da crostatina. Rivestiteli con la base di pasta sfoglia. Bucherellate la base con una forchetta.
- Spalmatevi la robiola.
- Disponete le verdure in modo da creare un vortice di verdure colorato.
- Infornate a 200c per circa 10 minuti o poco più.
- Sfornate e lasciate intiepidire, quindi servite.
Swapping puff pastry for shortcrust pastry shifts this preparation from flaky and shattering to crumbly and short, fundamentally altering how the pastry holds the moisture of the cheese. These savory pastries draw inspiration from traditional Italian savory tarts, where seasonal garden vegetables meet fresh lactic cheeses in individual portions. Individual tart molds work best for shaping, though a standard muffin tin functions adequately if small pastry circles are pressed gently into each cup without tearing the dough. Slicing the yellow and red bell peppers alongside the green zucchini skins into uniform thin strips ensures they soften evenly during their initial ten-minute pan cook. Fresh herbs like thyme, basil, and marjoram should be added only after the vegetables begin to soften in extra virgin olive oil, protecting their volatile oils from scorching under direct heat. Piercing the raw pastry base with the tines of a fork prevents large steam pockets from forming and lifting the filling unevenly as the fat in the dough renders. Whisking the robiola with a splash of olive oil and freshly cracked black pepper loosens the cheese, making it easier to spread evenly across the pierced dough without pulling the fragile layers apart. Arranging the cooked vegetables in a spiral pattern creates visual contrast against the white cheese base before the tins go into the oven. Baking requires a hot environment at 200 degrees Celsius for approximately ten minutes, watching for the pastry edges to turn golden brown and pull slightly away from the metal mold sides. Allowing the baked pastries to cool slightly in their molds firms the robiola and lets the butter in the puff pastry reset structurally, preventing the base from sagging when transferred to a plate.
