plantain bite in the heart of Fourme d'Ambert and Gariguette hat pepper Penja

#delicesfourmeambert

plantain bite in the heart of Fourme d'Ambert and Gariguette hat pepper Penja

J’ai le plaisir de vous annoncer que cette recette a reçu le 2e prix de la 4ième édition du concours « les Délices à la Fourme d’Ambert » côté blogueurs, spécial apéritif 🙂

Hello Dear All,

La 4ième édition du concours « les Délices à la Fourme d’Ambert » côté blogueurs me donne l’occasion de travailler un fromage de caractère que j’aime beaucoup. Il suffit de consulter les quelques recettes suivantes :

Parsnip gratin with two firings,

Small pizzas plantain with fresh figs, sans compter toutes les savoureuses gourmandises pas encore sur le blog.

Indeed, initiated by my step-dad to the charms of the Auvergne, cheeses of the region have become my friends for life, to paraphrase a famous advertising slogan …

With these appetisers, I have the opportunity again to conduct a harmonious marriage outside the box.

I am proud to join here plantain *, a food commodity in Cameroon and in many tropical countries with Fourme d'Ambert and the strawberry Gariguettte.

At the creamy paste , the fragrance notes and delicate cheese flavors, I add sweet fondant and crispy plantain which freshness mingle, juicy and sweet slightly tart strawberry . All enhanced by the Penja pepper **, powerful and slightly spicy.

First Geographical Indication (IG) Black Africa (avec le miel d’Oku, Cameroun et le café Ziama-Macenta de Guinée).

plantain bite in the heart of Fourme d'Ambert and Gariguette hat pepper Penja

Preparation : 20 minutes

Baking : 10 minutes

What you need

– 2 ripe plantains

– 200 g Fourme Ambert

– 8 beautiful gariguettes (or raspberries or pineapple chunks) See below

– 16 toothpicks

– Du poivre Upload of (from the mill)

– neutral frying oil

– Balsamic velvet (optional)

Preparation of the recipe

– Divide the strawberries in half lengthwise and reserve

– Cut the pieces of cheese. I used a cookie cutter 3 cm in diameter and 2,5 height for more visual harmony. You can also do it freehand

– Fry the cut plantain (halved and detailed, see photo above) in length (slats in a hot and neutral vegetable oil. 4 minutes on one side and 2 the other)

– Leave the lamellae on paper towels in a tray without stacking, they can stick, together