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pOSHIER pOSHIER
roll your puff pastry into a large disc.
make sure it cover to bottom of a
spring form pan. use extra to cover
all sides.
layer slices of boiled potatoes around interior
of the pastry dough
using a mixture
of butter and truffle oil
to coat: layer slices of pancheeta over the
potato slices and set aside
in a bowl mix
1/3 cups of heavycream
2 tablespoons of flour
1 cup of softned butter
1 teaspoon of dill
3 tablespoons of lemon juice
3 tablespoons of truffle oil
1 tablespoon of chopped thyne
1 teaspoon of chopped chives
1 teaspoon of cayeene pepper
1 teaspoon of ground nutmeg
1/4 congac
1/2 cup of grated mozzerolia
1/2 shredded swiss
1/2 chopped provolone
1 cup of softened goat cheese
1/2 cup of pareseam grated
2 eggs
1/2 cup of toasted pumkin seeds
1 cup of deep fried grapes
mix well and set aside
in a pan saute 7 leeks in oilive oil
with 1/2 cup of diced yellow peppers
4 cloves of garlic
cook until tranlucent
cover panchetta
and top with cheese
mixture
bake for 40 mintues on 350 degrees until done
Serve with a Peppery Watercrest Salad.
A salad with cream cheese and mozzorla in mashed avacDOS
WITH ORANGWE SECTINS
AND PISTASHIOS AND CANDIED GINGER
COVERED WITH A CHAMPENGE vINERGRETTE
AND A
tURKEY CUTLETS DEEPFRIED WITH
A cHEETO BREADCRUMD CRUST.
Or roasted red snapper
Copyright ©
Allan Terry
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