Tomato and Cheese Cream with Grissini

Grissini

1

In a bowl, mix the flour and butter until you get a crumbly mixture

2

Make a depression in the center and add the water and salt

Mix until you get a smooth dough

Form into a ball, wrap with plastic film, and let it rest for 15 minutes

3

Preheat the oven to medium temperature

4

Remove one tablespoon of the dough and roll out into a thin rope about 20 cm long and 0.5 cm thick

Place the ropes in an ungreased baking dish and bake for 10 minutes or until golden brown

Remove from the baking dish and reserve

Cream

1

In a pan, sauté the onion and olive oil over medium heat for 5 minutes, stirring occasionally

2

Add the tomato, reduce heat, cover, and cook for another 10 minutes or until the tomato is soft

3

Add the cheese and salt, mix well, then add 1/2 cup milk

Let it simmer

Remove from heat and blend in a blender until smooth

Strain through a fine-mesh sieve

4

To assemble, dissolve the wheat flour in the remaining milk and add to the pan

Heat again, mix in the parsley, and cook until the cream is smooth

Remove from heat and reserve

Montagem

1

Separate 6 large chicken eggs

Make a small hole in the shell and remove the contents, reserving it for the chocolate cake recipe (see recipe on page XX)

Wash well the shells and let them dry

2

Place the cream in a piping bag and attach the tip to the hole in the shell, filling the inside of the egg

Decorate with Grissini and serve.