Nutrition Facts
4 servings
4
Oven-Baked Knives for Appetizers
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Discover this knife recipe that is easily prepared and will delight all food lovers, perfect for appetizers.
Ingredients
50 Semi-salted butter
40 Shelled hazelnut
20 Flat-leaved parsley
1 clove Garlic
2 Breadcrumbs
60 Parmesan
2 pinches Espelette pepper
2 pinches Salt
1 pinch Pepper
Directions
1
Preparation of the ingredients Take the butter out of the fridge so that it is at room temperature for the recipe preparation.
2
Preparation of the shellfish. Soak the shellfish in a bowl of salted cold water for 2 hours, stirring regularly to remove any sand. Rinse under running water, then immerse for 30 seconds in boiling water to help them open. Finally, drain and remove the dark part of the mollusks before placing them back in their shells.
3
Preheat the oven. Set your oven to the broil setting.
4
Preparation of the filling: Remove the germ from a clove of garlic and then chop it, chop the hazelnuts into pieces, finely chop the parsley, and mix everything with the chili powder, breadcrumbs, and softened butter using a fork. The mixture should have a paste-like texture.
5
Cooking Place the shells on a baking tray and drop small chunks of the butter mixture all over them. Grate the cheese and sprinkle it over the shells. Bake just under the grill for a maximum of 4 minutes. Serve immediately.
Ingredients
Ingredients
50 Semi-salted butter
40 Shelled hazelnut
20 Flat-leaved parsley
1 clove Garlic
2 Breadcrumbs
60 Parmesan
2 pinches Espelette pepper
2 pinches Salt
1 pinch Pepper
Directions
Directions
1
Preparation of the ingredients Take the butter out of the fridge so that it is at room temperature for the recipe preparation.
2
Preparation of the shellfish. Soak the shellfish in a bowl of salted cold water for 2 hours, stirring regularly to remove any sand. Rinse under running water, then immerse for 30 seconds in boiling water to help them open. Finally, drain and remove the dark part of the mollusks before placing them back in their shells.
3
Preheat the oven. Set your oven to the broil setting.
4
Preparation of the filling: Remove the germ from a clove of garlic and then chop it, chop the hazelnuts into pieces, finely chop the parsley, and mix everything with the chili powder, breadcrumbs, and softened butter using a fork. The mixture should have a paste-like texture.
5
Cooking Place the shells on a baking tray and drop small chunks of the butter mixture all over them. Grate the cheese and sprinkle it over the shells. Bake just under the grill for a maximum of 4 minutes. Serve immediately.
Notes
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chris&did
Good quantities of stuffing for 24 nice knives. I blanched 10, enough to open the knives, and placed them under the broiler for 3 minutes. Perfect result. Thank you. -
NANOU0074
Excellent!!! I love it! So, I only use slightly melted butter, garlic and parsley, a pinch of salt and pepper in my preparation, then I fill the shells... It's a delight!! Just like at the restaurant! -
Patoche
Please provide the text you would like me to translate. -
Mary
MAGNIFICENT .... I can't wait to taste it. -
Ducati
so good
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