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Puff pastry boats with servelat sausage, chili à la Didi

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Ingredients for 1 servings:

  • 1 slice(s) puff pastry, frozen
  • 20 g cheese, grated, mixed Gouda/Tilsiter
  • 2 slices of dry sausage (Servelatwurst)
  • 1 chili pepper(s), red
  • 2 sliced ​​mushrooms
  • 2 slice(s) tomato(s)

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

Barchette of pasta sfoglia with peperoncino and salame Milanese à la Didi

Thaw the puff pastry. Spread 10g of the cheese mixture onto the puff pastry. Place the servelat sausage on top. Halve the chili pepper lengthwise and remove the seeds and skin. Finely chop the pepper and sprinkle some of it onto the servelat sausage. Add the mushrooms and tomato slices on top and finish with 10g of the cheese mixture. Bake the boats in a preheated oven at 180°C (fan oven) for 15-20 minutes and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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