• Vegan puff pastry roll
  • 3 medium sized potatoes
  • Filarella Delicata Julienne
  • Confit cherry tomatoes (a handful)
  • Black olives
  • Steamed asparagus
  • Thyme

• • • •


Boil the peeled and diced potatoes in plenty of salted water. Cream the potatoes and add turmeric. Season with salt and pepper to your liking. Arrange the mixture on a roll of puff pastry already spread on a pan of suitable size. Distribute the Filarella to taste and bake at 180° C for about 25/30 minutes. Remove from the oven and garnish with cherry tomatoes, asparagus, olives and thyme. Serve hot. Turmeric (half a level teaspoon) Extra virgin olive oil to taste Salt and Pepper To Taste.

Enjoy your meal!