I recently came across a great little recipe for very cool and interesting appetizer. The one thing I love to enjoy as much as cigars? Well that’s easy, food of course. And what is really great about this fun and tasty appetizer is that it happens to be a cigar! So the next time you want to liven up your dinner party or throwing a herf and want to add that extra something to the night try this quick and easy recipe for an elegant treat that will go perfect with a nice glass of white wine. BON APPETIT!
Makes: 20 cigars
- 4 anchovies in oil, drained
- 1/4 cup (60ml) pure (thin) cream
- 1/4 cup (20g) finely grated parmesan
- 1-2 tsp lemon juice, to taste
10 sheets filo pastry, halved
Preheat the oven to 200°c and line a baking tray with baking paper.
Grind together the anchovies, cream, parmesan, lemon juice and some pepper in a mortar and pestle to form a paste.
Lay 1 filo half on a board, with the shorter end nearest you (keep remaining filo covered with a damp tea towel while you work). Spread 1 tsp paste onto the shorter end of the filo, then lay 1 prosciutto piece on top, and then 1 asparagus spear. Fold over the edges, brush with oil and roll tightly to enclose. Repeat with remaining ingredients to make 20 cigars. Transfer cigars to tray, leaving 2-3cm gap between each, and brush with a little more oil.
Bake for 8-10 minutes until crisp and light golden. Serve immediately.
Olive oil, to brush 20 asparagus spears, trimmed, blanched, drained 7 prosciutto slices, sliced lengthways into thirds