Tuesday, May 3, 2011

Aromatic mass Filo Cups

Photography : Rui Major
Spring has been wet and windy,and Nature has an incredible influence in me
It seems we are moving in sync.

The sun inspires, brings up good humor, positive vibes, and on the contrary, rain leaves me with no energy

While waiting for sunny warm days to come back quickly, I leave you recipe for a starter that will glow in any dinner. Pretty and very simple to make.

This recipe was inspired by a recipe from the magazine "
Saberes e Sabores" of October.

Friends: Rui, Sara and myself


- Liquid margarine
- 4 sheets filo pastry
- sesame seeds
- 50g bacon, diced
- 1 pack of fresh mushrooms
- olive oil
- 1 finely chopped garlic
- salt and pepper to taste
- 100g
- a mozzarella cheese
- mixed with fresh herbs (I used pennyroyal, basil, chives)

Turn on the oven.
six cupcake forms (I used aluminum forms) with the liquid margarine and place them facing down.
Also brush the pastry with the liquid margarine and sprinkle with black sesame seeds.
Divide the sheets of pastry into 6 equal pieces and put themon top of cups making 4 layers.

Bake 5 minutes. Cool and unmold.

In wok sauté garlic with the olive oil, add bacon and cook for 5 minutes.
Add the mushrooms and season with salt and black pepper.
Cook 5 minutes more and add the herbs.

Turn off the heat, add the
arugula and mozzarella cheese.
Fill each of the filo cups with the filling.

Bon appetite!

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