An easy and quick recipe, perfect for an aperitif, paired with a glass of prosecco.

Difficulty: Easy
Preparation: 30 minuts

Ingredients

• 100 g Optimus Mascarpone
• 200 g desalted salt cod
• 12 vol au vent
• Chervil
• Pepper

Procedure

For this recipe, the desalted salt cod does not require soaking in water, but it’s best to rinse it thoroughly before starting. After rinsing, cut it into small pieces and steam it—either in the oven or a steamer—for 10-12 minutes. Transfer it to a food processor along with the mascarpone and chervil, and blend until you achieve a smooth consistency.

Pour the mixture into a piping bag and fill the vol au vent. Finally, garnish with a small chervil leaf and a pinch of pepper.