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Ksenia Vadaturskaia ha publicado una actualización
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Pizzette rustiche di pasta sfoglia e pomodorini confit #TomatoChallenge
Cookie Lover, Sol Damiani y7 others7 Comentarios-
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Mamma mia!!!
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wow
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Que bellos!
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Scoolinary Team
Your pizzette look perfectly crispy with the puff pastry, and the sweetness of the confit tomatoes is a perfect match. Is there a secret to getting the edges of the pastry so well-defined? What type of cheese did you use to complement the flavors? Thank you again for joining the challenge with this delicious creation.
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@Sussan Estela Olaya thanks to you for arranging such a great challenge. I enjoy a lot to work with puff pastry, although I must admit at home I don’t do often, in the lab with sfogliatrice one can be always be sure of the stable and quick result when laminating. At home, rolling with a pin and folding, and rolling, and folding, you can only be sure of your muscles working perfectly. A good workout, indeed. This time the lamination turned out to be ok, though.
I’ve used here formaggio blu di capra, goes good with the sweetness of confit, and I’ve given the last touch with a thing thread of flower honey
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Scoolinar
Beautiful…I would like to try it.
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Scoolinary Team
Congratulations on joining the #TomatoChallenge , Chef Ksenia! 🍅 Your pizzette rustiche di pasta sfoglia e pomodorini confit are truly elevating the challenge this week—what finesse! I’m curious, what inspired your choice to confit the tomatoes rather than, say, slow-roast or dehydrate them? Each method plays so uniquely with texture and flavor. Also, do you think a sprinkle of aged balsamic or a different herb garnish could add an extra twist to your creation? Amazing job as always! 👏
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