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Vol-au-vents filled with creamy gorgonzola and 70 g of salami.
6
20min
Citterio
Puff pastry vol-au-vents filled with melted gorgonzola, served over a smooth cream base and topped with salami – a refined and flavourful appetizer.
12 ready-made vol-au-vents
70 g salami slices
150 g gorgonzola
50 ml milk
20 g butter
Melt the butter in a small pan, add diced gorgonzola and stir until smooth. Add milk if needed for a creamier texture. Fill vol-au-vents and bake at 160°C for 5 minutes.
Warm the remaining gorgonzola cream with a splash of milk, pour onto plates, place vol-au-vents on top and garnish with the 70 g of salami.
Tagliofresco
Casa Citterio's original recipe originates from a precise mix of selected Italian meats and from expert natural seasoning. A worldwide prizewinning specialty in convenient packaging to share with family or friends.
