Sfogliata peppers with sage and quail eggs. This recipe you have to try because it is simple and delicious. Is’ a vegetarian puff easy and delicious (It is freely from the book Jerusalem Ottolenghi) made with onions, sage and peppers. Arranged on a crispy layer of pastry and garnished with quail eggs and a soft bed of sour cream.
Is, since we are in the period of peppers, have a look at all my RECIPES WITH PEPPERS: appetizers, first and second tasty and easy to make, as the PASTA WITH ROASTED PEPPERS, OLIVE AND BURRATA. But also original and creative as tasty QUICHE WITH PEPPERS, YOGURT, CACIOCAVALLO AND ANCHOVIES. Or the very classic PEPPERS STUFFED SICILIAN, one of the most popular recipes of the blog. Surely you will find something that suits you
You can prepare it as I did, into individual portions, and serve as an appetizer or as finger food at a buffet, or as a savory snack. If you want, you can use regular eggs instead of quails. Is, increasing by po’ the size of the pastry square, make a single dish with a nice side salad. The balance of flavors of this dish, all geared to sweet and soft, that melt in your mouth, it is outstanding. If you like eggs and peppers can not not try it. Try to also use the red peppers, especially if you prepared for a buffet: the chromatic dialogue will be fascinating. Have a good day!
4 or 8 quail eggs (according to appetite)
250 grams of puff pastry
Sage, to taste
salt and pepper, to taste
4 red or yellow peppers, little ones
1 large onion
extra virgin olive oil, to taste
an egg yolk to brush the puff pastry
120 grams of sour cream (or as an alternative robiola)
Preheat oven to 200 degrees ventilated.
Line a baking sheet with parchment paper. Wash the peppers, clean them by removing the ends, the seeds and the internal white parts, then cut into julienne (thin slices). Peel the onion and cut it into thin slices. Arrange the strips of peppers and onion on the pan, spraying with an extra virgin olive oil. Season with salt, pepper and distributed over the sage. Bake for 20 minutes or until vegetables are lightly wilted.
Divide the pastry into six squares, brush each square with the slightly beaten egg yolk and arrange over the mixture of peppers and onions, taking care to leave the center of the pastry a gap, where spalmerete a tablespoon of sour cream. Bake for 15 minutes. Churning out, store one or two quail eggs in the middle of each leaf and bake again for 5-7 minutes or until the egg white has re-represented. The yolk, instead, must remain soft.
Churning out, salt and pepper eggs, Garnish with a few sage leaves and serve immediately. Bon appétit!
MATCHING: We choose a wine from Umbria, obtained with Grechetto grapes Trebbiano di Todi and Spoleto, product in Todi from the cellar Roccafiore, run organic. Cornflower is a white with aromas of green apple and white flowers, a moderately acidic taste and pleasantly cool, discrete structure, like many Umbrian Grechetto.