Mini vol-au-vents with sautéed garlic broccolini

Ingredients

  • 125 g broccolini 2 cloves garlic, peeled 1 tbsp extra virgin olive oil 20 ml water Salt to taste 12 mini vol-au-vent pastry cases 2 tbsp Kato Honey Mustard Fresh herbs, micro-green and/or salad sprouts to decorate
  • 2 garlic cloves
  • 1 tbsp extra virgin olive oil
  • salt to taste
  • 12 mini vol-au-vent pastry cases
  • 2 tbsp Kato Honey Mustard Dressing
  • fresh herbs, micro greens and salad sprouts to decorate

Cooking Instructions

 

Makes 12

Wash the broccolini and cut the stalks into small pieces, leaving the florets whole. Heat the garlic cloves in a frying pan with the olive oil and then add the broccolini stalks. Sauté for a few minutes, then add the water, cover with a lid and simmer until all the water has been absorbed. Remove the garlic and lightly mash the stalks with a wooden spoon or an immersion blender.

Set aside. Now use the same pan to sauté the broccolini florets for a few more minutes, seasoning them with salt to taste at the end. Fill the mini vol-au-vent pastry cases with the mashed broccolini stalks, then add the broccolini florets and one small dollop of honey mustard on top of each vol-au-vent. Decorate with fresh herbs, micro-green and/or salad sprouts.