From The Vegeterranean: Italian vegetarian cooking, Malu Simões & Alberto Musacchio, Simon & Schuster, 2008.
Little salad tarts. Sounded interesting. So I gave them a go. The recipes from Vegeterranean are just a bit different from the usual fare and I have found that they generally turn out worthwhile.
Making the dough was pretty easy. It was a 1:2 mix, 100g butter to 200g flour. There’s always something satisfying about working with your hands to mix the ingredients.
The dough was then rolled out, fitted into the small pie cases and baked. They turned out quite satisfactorily.
There were two salad mixes: potato and beetroot.
The potato was boiled and then cut into small cubes. All the flavourings were then added: mayonnaise, green olives, red onions, gherkins, chives, parsley and yoghurt, with some salt and pepper and a dash of Tabasco. It made a pretty tasty mixture.
The beetroot went through much the same method. Added ingredients were yoghurt, lemon juice, parsley, goat’s chees with salt and pepper and a dash of Tabasco. This was my preferred mixture.
The fillings were then ladled into the cases and they were ready for eating.
These were tasty and different appetisers, though they did tend to be a bit on the heavy side for a starter as they were quite filling.
Ease of cooking: ✔✔✔
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