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Fillo Pasta Seasonal Salad
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
30 min(s)
4 servings
Renata Octaviani
@favascozinha- Ingredients
- Recipe
- Fillo Pasta (Vegan, ready-made, frozen)300 g
- Olive oil to taste
- Leek, bulb1 unit(s)
- Japanese Cucumber1 unit(s)
- Small onion (or 1/2 medium)1 unit(s)
- Fuji apple1 unit(s)
- Sicilian lemon1 unit(s)
- Salt to taste
- Mint, Mace1 unit(s)
- Open the fillo pasta package and separate 6 sheets. Stack, cut into 4 parts, crosswise and separate the sets.
- In each set: separate the sheets, brush one of these rectangles with oil, place another rectangle on top diagonally, brush again and place the next dough on the opposite diagonal, repeating until finished.
- Accommodate in a metallic form for cupcakes or petit gateu. Repeat the process 3 more times, to end up with 4 baskets of dough.
- Bake in a preheated hot oven until golden brown (about 20 minutes). Book until completely cool.
- Slice the leek and Japanese cucumber into thin slices (if you have a mandoline, you can use it). Cut the onion and apple into small cubes. Mix all vegetables and set aside.
- Finely chop the mint leaves and set aside.
- Mix the Sicilian lemon and salt with a fork, pouring a drizzle of olive oil until slightly emulsified and you get a liquid, but opaque and homogeneous sauce. Stir in chopped mint.
- Distribute the vegetables in the fillo pasta baskets and drizzle with the mint sauce
- Recipe by meRecipe by me, originally published in Revista Vegetarianos, November 2014 edition, under the title "Banquete Vegetariano". Publication photo.
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