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Home Flavours Traditional Recipes Starters Canapés with hop buds pâté

Canapés with hop buds pâté

Canapés with hop buds pâtéCrostini con patè di bruscandolo


The "bruscandolo" is the terminal bud of the wild hop-plant.

Difficulty: Easy

Ingredients: 200 g of hop tops, 120 g of tuna, 1 tbsp. of capers, 1 hardboiled egg, 10 pitted olives, slices of bread. Serves 4.

Preparation: steam the hop tops, then whisk them along with the tuna, the capers, the olives and the hardboiled egg, until a slightly rough purée is obtained. Cut the bread into small slices, spread the purée on them and decorate with a boiled hop top.

Suggested white wine Chardonnay dei Colli di Parma

 

Recipe sent by: Daniela Paglierini - Berra (FE)

Last modified May 04, 2011

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