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Pidy "Corolle" with paprika tapenade, pesto and dried ham

Ingredients: 
  • 25 Pidy Gourmet Corolles
  • 200 gr yellow paprika
  • 200 gr red paprika
  • 1 clove of garlic
  • 60 gr olive oil
  • 25 basil leaves
  • 3 gr black pepper
  • juice from ½ lemon (for tapenade)
  • 50 gr pesto
  • 4 sliced oven-dried ham
  • 200 gr leek shoots
Preparation: 
  • Chop up the paprikas and the garlic
  • Put them in the blender and mix with the remaining ingredients. Create a nice puree
  • Place some leek shoots on the bottom of the Pidy Gourmet Corolles
  • Pipe on some paprika tapenade with a piping bag
  • Finish with a dab of green pesto
  • Garnish with dried ham and pine-nuts