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Little cold stuffed


Preparation time: 20 min Cooking time: 15 minFor 4 peopleIngredients: - 8 mini-vegetables (choice of cocktail tomatoes, mini peppers, mini-zucchini, mushrooms) -200 g of Philadelphia® garlic & herbs-2 fillets anchovies in olive oil - 80 g of pitted black olives - 20 g of white almonds - 1 fillet of olive oil - 3 sprigs of fresh thyme The recipe of Romain Tischenko - Preheat the oven to 180 ° C (Tea 6) .- Decalte the tomatoes, zucchini and peppers, empty them and reserve them on paper towels. - Untie the mushrooms and chop them finely. Arrange the zucchini and peppers in a dish with olive oil, salt, pepper and sprigs of thyme. - Bake 10 minutes. Add the mushroom heads and tomatoes in the dish, continue cooking for 5 minutes. - Let the vegetables cool down. In a bowl, knead Philadelphia® Garlic & Herbs. Stir in chopped anchovy fillets, chopped black olives and crushed almonds. - Stir all the ingredients together for a consistent texture. - Garnish the stuffed vegetables generously with this stuffing. For mushrooms, put a stuffing ball between two mushroom caps.

Preparation: 20 min
baking : 15 min
For 4 people
Ingredients:
- 8 mini-vegetables (to choose: cocktail tomatoes, mini-peppers, mini-zucchini, mushrooms)
-200 g Philadelphia® Garlic & Herbs
-2 anchovy fillets in olive oil
- 80 g pitted black olives
- 20 g white almonds
- 1 fillet of olive oil

- 3 sprigs of fresh thyme

The recipe of Romain Tischenko
- Preheat the oven to 180 ° C (item 6).
-Decalculate tomatoes, zucchini and peppers, empty them and reserve them on paper towels.

- Untie the mushrooms and chop them finely. Arrange the zucchini and peppers in a dish with olive oil, salt, pepper and sprigs of thyme.
- Bake 10 minutes. Add the mushroom heads and tomatoes in the dish, continue cooking for 5 minutes.

- Let the vegetables cool down. In a bowl, knead Philadelphia® Garlic & Herbs. Stir in chopped anchovy fillets, chopped black olives and crushed almonds.
- Stir all these ingredients together to obtain a homogeneous texture.
- Garnish the stuffed vegetables generously with this stuffing. For mushrooms, put a stuffing ball between two mushroom caps.