Assorted Savory Cream Puffs and Macarons
Crema del Boscaiolo
Empty cream puffs
Green and saffron savory macarons (empty)
Fresh marjoram
Red bell pepper
Eggplant, zucchini
1/2
tomato
Spring onion
Chives
Paprika
Asparagus
Cooked ham
Drained tuna in oil
Salted anchovies
Salted capers
Extra virgin olive oil
Salt
La preparazione della ricetta
1
Sauté the spring onion with the oil, then add the eggplant, bell pepper, tomato, and the green part of the zucchini, all diced. Season with salt and cook for a few minutes. Add the marjoram for flavor and let cool.
2
Steam the asparagus tips. Blend the ham and combine with Crema del Boscaiolo. Do the same with tuna, anchovies, and capers. Flavor two tablespoons of Crema del Boscaiolo with chopped chives and another two with chili pepper or paprika. Fold the Crema del Boscaiolo into the vegetable ratatouille.
3
Fill the cream puffs with the ratatouille. Put the other creams in piping bags and fill the cream puffs and macarons.
