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Hazelnuts and parmesan cheese madeleine with Brussels sprouts cream

Appetizers

4 people
EASY

Hazelnuts and parmesan cheese madeleine with Brussels sprouts cream

Appetizers - 4 peopleEASY

  • Preparation: 30 minutes
  • Cooking: 35 minutes
  • Ready in: 1 hr 5 mins

[recipe]

Ingredients

3 eggs

80 g white flour

60 g nuts

50 g grated Parmesan cheese

1 teaspoon of instant yeast for savory pies

6 tablespoons of extra virgin olive oil

salt

pepper

For the cream:

350 g Brussel sprouts

2 tablespoons of extra virgin olive oil

salt

pepper

sesame seeds

Preparation

  1. Toast the hazelnuts in the oven for about ten minutes, let them cool a little, rub them in your hands to remove the dark peel and chop them briefly in the mixer until you get a kind of coarse flour.
  2. Beat the eggs in a bowl with the Parmesan, then add the sifted yeast and flour, the hazelnut flour, the oil, a pinch of salt and a good handful of pepper. Knead until mixture is smooth and homogeneous, then let it rest in the refrigerator for an hour.
  3. Fill the silicone molds for madeleine with the mixture, helping with a wet spoon. Bake at 270°C for 4 minutes, then bring the temperature to 210°C and continue cooking for another 5 minutes or until the madeleines are golden.
  4. Peel the sprouts and steam for 15-20 minutes. Then blend with oil, a sprinkling of salt, pepper and a little cooking water if necessary to obtain a soft and smooth cream.
  5. Serve the madeleine together with the cream, both still warm, garnishing with some black sesame seeds.

Advice

A very nice idea to welcome guests before dinner. Delicious morsels accompanied by a soft and tasty vegetable cream!

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  • Vegan
  • Dairy free
  • Mix of flours Rice&Rice
  • Mix of flours Altri Cereali

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