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Ingredients
Strips of Chorizo Cebo de Campo
½ red bell pepper
½ green bell pepper
100g fresh brocciu
Mini vol-au-vent (12x)
Olive oil
Chives
Chervil
Mint
Salt/pepper
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Instructions
1
Dice the peppers and fry them in a little olive oil.
2
Cut the chorizo into strips.
3
Chop the chives, then chop the mint and chervil.
4
Season the cheese with the herbs and season with salt and pepper.
5
Garnish the vol-au-vent with peppers, fresh cheese and chorizo.
A recipe made by our chef.