I haven't posted for nearly a month, I realize, because the few days off I had during the Christmas holidays were maily spent in Rome. Few recipes will follow in the next days...
But of course I had the pleasure to have family and guests for lunch or dinner during week ends, and this post, and the others which will follow in the future, take inspiration from these festive dishes.
This appetiser, anyway, can be made any time of the year, it is deliciuos with a glass of cold prosecco to welcome your friends before a meal or during a cocktail reception.
You know I like finger food and bite size recipe.
4 ingredients, very little fuss, and a great appeal.
Puff pastry shoud is better served warm and fragrant, so prepare these roses few hours in advance, keep them refrigerated and put them in the oven half an hour before.
Ingredients for about 20/22 roses
1 square store bought puff pastry about 38X25 cm (15x10 inches)
1 green zucchini (medium)
150 gr/ 7 oz provolone (mild one) in one piece
1 egg yolk
Preheat your oven 160°C / 320 F
Wash your zucchini an slice it very finely. The thiner the better.
Cut your puff pastry in half (obtaininig 2 long rectangles), and then in small pieces about 4 cm high (1.5 inches) and 12 cm (5 inches) long.
Put 5-6 slices of zucchini on one piece of the puff pastry, and then put some cheese on them.
Roll the pastry around the zucchini and the cheese.
Slightly open the petals.
Close the bottom well.
The original recipe suggests to put the roses on parchment paper and then in the oven. I prefer to put them in a very small silicone moulds (about 3-4 cm / 1-1.5 inches large) on a oven tray so that they do not collapse when cooking.
Put them 30 minutes in a convection oven 160°C/ 320 F.
Serve warm with or without the little moulds.