Estas trouxas de requeijão são a prova de que a elegância reside na simplicidade. A combinação do requeijão cremoso com o doce de laranja, envolta numa fina crepe salgada, cria um contraste de sabores delicioso e surpreendente. São perfeitas como uma entrada sofisticada ou um almoço leve e diferente.

Ingredientes

  • Crepes Salgados
  • Requeijão
  • Doce de Laranja
  • Sumo de Limão
  • Cebolinho (para atar)

Preparação

  1. Dentro do Crepe coloca-se requeijão ao centro e uma colher de sobremesa de Doce de Laranja.
  2. Ata-se o crepe com o cebolinho de maneira a formar uma bolsa.
  3. Regue com um fio de sumo de limão

Ready to create an effortlessly elegant dish? The English recipe is right below.

Ricotta and Marmalade Parcels

This recipe is a beautiful example of how simple, high-quality ingredients can be combined to create something truly elegant and delicious. These little parcels are wonderfully versatile, working equally well as a sophisticated starter for a dinner party or as a light and lovely lunch served with a simple green salad.

The magic is in the balance of flavours: the creamy, mild ricotta cheese provides a perfect canvas for the sweet, slightly bitter notes of good-quality orange marmalade. A final squeeze of lemon juice just before serving cuts through the richness and brightens everything up. The visual appeal of the little crepe pouches, neatly tied with a chive, is undeniable.

While orange marmalade is a classic pairing, feel free to experiment. A tangy fig jam or a sweet apricot preserve would also be delicious. For a more savoury twist, you could season the ricotta with a little black pepper and a pinch of fresh thyme before assembling the parcels.

Ingredients

  • Ready-made savoury crepes
  • Good quality ricotta cheese
  • Orange marmalade
  • Fresh lemon juice
  • Long chives (for tying)

Method

  1. To make the chives pliable for tying, blanch them in boiling water for about 10 seconds, then immediately plunge them into cold water. Pat them dry gently.
  2. Lay a crepe flat on your work surface. Place a generous spoonful of ricotta cheese into the centre. Top the ricotta with a teaspoon of orange marmalade.
  3. Carefully gather up the edges of the crepe to form a pouch or ‘parcel’ shape. Securely tie the neck of the pouch with one of the blanched chives.
  4. Arrange the parcels on a serving plate and finish with a light squeeze of fresh lemon juice just before serving.