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https://www.raiplay.it/programmi/esem... - Mauro and Mattia Improta prepare the centerpiece with salmon. Ingredients: 2 discs of puff pastry, 400 g smoked salmon, 500 g robiola, 80 g almonds, 1 head of radicchio, 1 egg, 50 g sesame seeds, dill, oil, salt and pepper. Method: Roll out the two discs of puff pastry and cut them into triangles (photo): we will obtain 8 from each sheet. On the baking tray lined with baking paper, arrange the triangles of puff pastry, turning the tips outwards and overlapping them to create a 'sun'. In a pan, toast the flaked almonds. Slice the radicchio and sauté it in a pan with a drizzle of oil, salt and pepper. Mix the robiola with oil, salt and pepper. We also add a small part of salmon chopped with a knife and, finally, the sautéed radicchio and the toasted almonds. On the inside of the puff pastry 'sun' we form a circle with the robiola filling. We place the remaining smoked salmon and the chopped dill on top of the filling. We fold the tips of the 'sun' over the filling (photo). We brush with the beaten egg, sprinkle with sesame seeds and cook in a hot, static oven at 180° for 30 minutes. We decorate with rosemary and insert a candle in the center.