For 9 persons:
- 18
scallops - 1 shallot
- balsamic vinegar to the chestnut-
reserves - a bunch chives
- a pinch of flavor to the crepes
:
- 150 g flour, cornstarch
- 150 g wheat flour
- 9 dl milk
- 9 eggs
- oil for frying
MOUSSE MORTADELLA:
- mortadella super
4 h - 3 h with fresh ricotta
- 1 h mascarpone
Chop the ingredients together in order to get a soft cream.
Without you fill the crepes with mortadella mousse and scallops cooked in a pan and cooled, close bag with a 2-wire chives, they are heated for 5 min at 200 in oven.
Service: flat or boat-type sushi saccottini two interludes by a seafood and coconut mousse mortadella, two strands of vinegar in the seal.
Wine: Prosecco
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