Ingredients
- 600 g carrots
- 230 g rectangular puff pastry
- 100 g smoked provola
- 50 g milk
- 2 egg yolks
- Grana Padano Dop
- grains of hazelnuts or pistachios
- extra virgin olive oil
- salt
For the recipe of the yolk in the nest of carrots, peel the carrots, cut them into thin strips for the long: use the potato peeler or the mandolin; scald them for a minute in plenty of boiling salted water, cool them in water and ice, then dry them on kitchen paper
and season with a little oil. Cover a baking sheet with baking paper, lay the puff pastry, cover with another sheet of baking paper, place a weight on it and bake at 200 ° C for 12-13 minutes; take out the dough and cut out 2 discs (diameter 14 cm) with the help of a pastry cutter. Place the disks in the plates and place a smaller cutters (diameter 12 cm) on the inside with a strip of baking paper. Make the carrot strips adhere along the inner edge of the cutter, creating a series of concentric layers to form a nest. Repeat the operation on the second plate.
Cut the smoked provola into small pieces and melt it in a saucepan with milk for about 5 minutes, until you get a thick cream. Pour the cream into the carrot nests, then place the raw egg yolks on top. Complete with a sprinkling of grated parmesan, a little grain of hazelnuts or pistachios and chopped fresh herbs, to taste.
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