Drive away with green broad beans and ricotta
starters from Italy - Piemonte
clear little goats
clear little goats
ready in
30 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Inspired by the book by Carole Dougoud Chavannes, The great manual of buds published by Macro, two ideas of savory vegetarian croissants and vegans full of taste, color and buds!
preparation
step 1
Vegetarians: In a cup, mix a tablespoon of oil with vinegar, honey, rosemary and a pinch of pepper. Mix well and let rest for a few minutes.
step 2
Meanwhile, cut the tomatoes in the lengthwise direction, transfer them on a plate and cover them with the honey vinaigrette. Leave them in the fridge for all the time of preparation covered with transparent film.
step 3
In a bowl, mix the cubed cheese together with the finely cut pitted olives, a pinch of chilli and the shredded sage leaves. Mix well together with a tablespoon of oil.
step 4
Assembled: cut the croissants in half. Wet the three bases with a little oil, then cover them first with the slices of tomato, then with the cream of cheese and olives, then with the sprouts and radishes in slices.
step 5
Vegans Separate the courgettes from their flowers. Cut the courgettes finely and cook them in a pan with a tablespoon of oil, salt, pepper and the clove of garlic until they are extremely soft.
step 6
Let the courgettes cool, then put them in a bowl, add the flax seeds, the sea lettuce and a pinch of pepper and mix vigorously.
step 7
Assembled: cut the croissants in half. Spread on the three bases a layer of mustard, then add the cream of zucchini, and finally the sprouts and the apple chips. Serve the croissants with some edible flowers and a slight extra virgin olive oil.
step 8
I used vegan savory croissants / Seaweed is a sea lettuce