Original name: Achille’s therapy
Origin: Fusion
Ingredients (vegetarian version)
1 puff pastry sheet (150 – 200 g)
1 apple
honey
butter
n. 1 pear
20gr pumpkin seeds
50 gr hard cheese
n. 1 egg
Ingredients (non-vegetarian version)
1 puff pastry sheet (150 – 200 g)
1 apple
honey
butter
n. 1 white onion,
n. 1 red chicory
50 g speck
n. 3 dry walnuts
25 g raisins
25 ml coconut milk
n. 1 small glass of grappa
Preparation
Chop each ingredient (pear, pumpkin and hard chees) finely with a sharp knife and combine them together in a bowl as you go. Mix things together. Then, whisk egg in a separate bowl and add the egg to the other ingredients. Mix things together.
Let stir in the raisins in coconut milk and grappa for 20 min. Meantime, separately chop each ingredient (white onion, red chicory and speck) finely with a sharp knife. Warm a frying pan with olive oil (olive love) and add the onions, then the red chicory and finally the speck. Cook for 5 minutes. Then, chop dry walnuts and combine them together with the other ingredient in a bowl. Add the raisins to the bowl. Then, whisk egg in a separate bowl and add the egg to the other ingredients. Mix things together.
Thaw puff pastry sheet at room temperature for no more than 40 minutes or until pastry unfolds easily. Thawed sheet should still be cold. Simply unroll. Dust the top of the puff with just a little flour, then use a rolling pin to very lightly roll across the seams and bumps from the packaging. Cut the puff pastry into squared shapes and put the pastry sheet into the small round aluminum trays . Fill 4 small round aluminum trays with the vegetarian stuffed and the other 4 trays with the no vegeratian stuffed. Cover the trays with the border of puff pastry. Bake the entrée for 25- 30 min. Let the entree cool slightly, and remove it from the tray.
Meantime, prepare the honey caramelized apple. Heat the butter in a large saute pan over medium high heat. Once the butter is melted and begins to bubble, add the honey. Stir it into the butter and allow to caramelize. This will take roughly 5-10 minutes. You will see the color of the mixture change from golden to a rich brown. Do not let it burn. Once the honey and butter are a rich dark caramel color, reduce the heat to a medium flame, and add the apples to the mixture. Cook the apples without turning for about 15 minutes or until they are browned and caramelized on the bottom side of the piece. Using tongs, gently turn them over one by one and cook for another 15-20 minutes.
Dust the top of the entrée with just a little flour. Add the honey caramelized apple on the top of the entrée and decorate with Achillea millefolium, commonly known as yarrow.
Serve and enjoy…. loving 🙂
Ps Be careful to avoid burning foods… speaking on mobile phone with your partner!!