How to whet our guests' appetite on Easter day? Maybe with a nice aperitif to be consumed standing up, just to break the ice a little. And, you know, with a welcome drink we cannot forget a greedy appetizer: This is how I propose the super-fast vol-au-vents, prepared with bread (not with puff pastry).
Video of the Recipe
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Identity Card of the Recipe
- 211 KCal Calories per serving
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Ingrediants
For 5 Vol-Au-Vent of bread
- Ready product: 20 g of champignon or chiodini or pioppini mushrooms
- 70 g of egg-free tuna sauce
- 80 g (4 medium) of quail eggs
- A few stalks of chives
- 1 handful of rocket
- 1 sprig of parsley
- 100 g of spreadable cheese
- 3 slices (about 200 g) of sandwich bread
To brush
- 1 pinch of pepper
- 1 pinch of salt
- 60 g (1 medium) of eggs
Materials Needed
- Round pastry rings in 2 sizes (6 cm and 4 cm)
- Food cutting board
- Bowls
- Pastry syringe or sac à poche
- Brush
- Baking paper
- Baking plate
Preparation
- Prepare hard-boiled quail eggs. Place the eggs in a small container, cover with cold water and bring to a boil. Calculate 3-4 minutes from boiling. Remove the eggs from the cooking water and gently dip them into a bowl of water and ice, using a slotted spoon.
Did you know that
the thermal shock (hot-cold) will facilitate the subsequent shelling of hard-boiled quail eggs.- Prepare the bread vol-au-vents (ie the “containers” of the filling). From the slices of loaf bread (or sandwich bread) make 15 discs with an 8 cm pastry cutter. From the discs obtained, make 10 rings with a smaller pastry cutter, then remove the center.
- Shell an egg (chicken) in a bowl and beat it quickly with a fork. Season with salt and pepper.
- Brush the 5 discs and 10 loafs of bread with the beaten egg. So prepare the fake vol-au-vents by placing 2 rings on top of each disc. Brown in a hot oven (200 ° C) for 5-7 minutes.
The right idea!
Don't throw away the disks of bread you removed to make the rings! Brush them with beaten egg and brown them in the oven together with the "vol-au-vent": this way you can make excellent croutons, to be stuffed, for example, with leftover cream cheese!- Remove the bread containers from the oven and allow to cool.
- Meanwhile, prepare the filling by mixing the chopped aromatic herbs (parsley, basil, chives) with the spreadable cheese. Distribute the cream cheese in a pastry syringe with a star tip.
- Fill the vol-au-vents with a teaspoon of egg-free tuna sauce. Decorate with sprinkles of cream cheese, with a few slices of quail eggs and with three or four sautéed mushrooms.
- Serve.
Alice's comment - PersonalCooker
This is my proposal for appetizing snacks, ideal to serve together with a light drink. But I warn you: after the Easter mass, your guests will be hungry, so prepare plenty of it, I'm sure they will be snapped up!Nutritional values and Health Comment on the recipe
The Quick Stuzzichini di Pane are appetizers with a discreet energy intake. Calories are mainly supplied by carbohydrates, followed by lipids and finally proteins. The breakdown of fatty acids is in favor of the saturated ones, cholesterol is abundant and fiber is contained in medium quantities. This dish is NOT suitable for the diet therapy of overweight subjects and those suffering from metabolic diseases. The average portion of Stuzzichini di Pane Velocissimi is about 50-100g (100-200kcal), depending on the use (aperitif or appetizer).
