2 (4-inch) diameter puff pastry shells (available at most groceries)
1/4 cup mascarpone cheese
2 ounces pancetta, browned and rendered of excess fat
2 tablespoons chopped toasted hazelnuts
1 tablespoons fresh chopped chives
2 tablespoons unsalted butter
Salt and pepper
Preheat oven to 400 degrees. Bake pastry shells for 4 minutes. Combine the mascarpone, pancetta, hazelnuts, and chives. Season with salt and pepper, and fill the two puff pastry shells with the mixture. Place on a sheet tray and bake for 10 to 12 minutes. Meanwhile, make a roasted vegetable ragout.
ROASTED VEGETABLE RAGOUT:
1 eggplant, small
1 large onion
1 large red bell pepper
*See "Vegetable" section for roasting vegetables.
Roast some onion, zucchini, eggplant, tomatoes and peppers. Let cool, peel and cut them up into a skillet with 3 tablespoons extra virgin olive oil. Saute' for about 5 minutes. Ladle this mixture onto your plates.
Remove the puffs from the oven and place atop the roasted vegetable ragout. Garnish with long chives, sliced artichoke bottoms, or cold asparagus spears.
Yield: 2 appetizer portions
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