Strawberry Butter Cake With Pistachio Cream ...
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Voulevant with mortadella and pistachios
Voulevant with mortadella and pistachios
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A quick and easy to prepare finger food. The base can be filled with a thousand variations: mayonnaise and tuna, pesto and shrimp, olive paté, etc. This time we go to mortadella and postacchio.
preparation
step 1
Roll out the dough and with a biscuit cutter obtain about 12 discs for each roll of dough (depending on the size of the shape used). Arrange 12 circles on a baking sheet covered with parchment paper and prick them with a fork, they will be the base of the voulevants.
step 2
Make a hole in the remaining circles with a smaller diameter mold. Brush the bases with milk and place the two smaller disks on the bases. Immediately in a static oven at 200 ° until golden brown, about 15 minutes.
step 3
When cooked, let them cool completely and in the meantime prepare the filling. In a mixer cut the mortadella and add the cheese and a little pepper. Blend adding milk if necessary.
step 4
When all the components are cold, assemble: with a teaspoon delicately place a little mousse inside the voulevants and finish with chopped pistachios. Tip: fill the bases just before serving, otherwise the pasta may lose its crunchiness
