Ingredients
- 230 g puff pastry spread
- 120 g mixed vegetables (shallots, carrots, courgettes)
- 6 Roman artichokes
- 1 large carrot
- garlic
- parsley
- lemon
- grated Parmesan
- white scamorza
- dry white wine
- extra virgin olive oil
- salt
- pepper
For the egg recipe in artichoke nests and puff pastry, peel the artichokes by removing the stems and empty them in the center with a digger; dip them in a bowl of water and lemon juice. Put them in a saucepan with a drizzle of oil, a clove of crushed garlic, a sprig of parsley, half a glass of water and a splash of white wine. Bring to a boil, cover and cook for about 10 minutes.
Chop the mixed vegetables into large peas and sauté in a pan with a little oil for 2-3 minutes. Season them with a tablespoon of grated parmesan, salt and pepper, then turn off. Fill the artichokes with the sautéed vegetables. Cut 6 strips about 3 cm high into the pastry and bake the artichokes, making almost two full turns. Place the nests obtained in 6 pastry cutters to ensure that the puff pastry swells and maintains a regular shape.
Place them on a baking sheet covered with baking paper and bake at 180 ° C for about 20 '. Meanwhile, cut 6 thin slices of scamorza and cut 2 discs of 3 cm in diameter into each one. Peel the large carrot and carve with a 6-beaded digger about 1 cm in diameter. Blanch for 2-3 minutes in boiling water, then drain and cut in half. Remove the nests from the oven, place on each 2 scamorza rods and 2 half balls of carrot: the fake ovettes will soften on the still hot artichokes. Complete with oil and pepper and serve.