Prune-Cheese-Involtini
Serves 4 people
Ingredients
For the involtini:
1 stem leek
salt
125 g Cheddar cheese
20 prunes from California (approx. 200 g)
wood skewers
1 tablespoon of oil
For the dip:
3 tablespoon of sweet mustard
3 tablespoon of hot Dijon mustard
pounded pink pepper berriesI
Instructions:
1. Clean the leeks, cut lengthwise in half, wash thoroughly and blanch it in plenty salted water for 1-2 minutes. Strain, rinse with cold water and pat it dry. Cut again in half lengthwise if necessary.
2. Cut cheddar in 20 longish pieces. Bend the prunes slightly open and put the cheddar inside. Wrap with leek stripes and secure it with wood skewers. Heat the oil in a non-stick frying pan and sauté the prune-involtini gently.
3. Mix both mustards and season with pink pepper berries. Serve the dip with the prune-involtini.
Nutrition value per serving approx.:
Energy: 281 kcal / 1248 kJ Protein: 10,7 g Fat: 13,9 g Carbohydrates: 32 g
Preparation time: approx. 30 minutes