A recipe for a special, easy and delicious amuse-bouche with the flavour of the Graviera Naxou P.D.O. from the Union of Agricultural Cooperatives of Naxos.

Preparation: 45 minutes / Cooking: 8 minutes / Portions: 1

INGREDIENTS

160 gr. Graviera Naxou PDO cut in balls size 2cm

150 gr. hard flour

4 eggs

200 gr. almond

50 gr. olive oil

50 gr. cow butter

2 gr. salt

150 gr. pleurotus mushrooms

Sunflower oil for frying

Garnish

50 gr. shoots of sunflower or radish

70 gr. apricot jam

 

DIRECTIONS

For Graviera Naxou PDO: Sift the flour in one bowl and break the eggs in another. Sprinkle Gravera Naxou PDO with flour and eggs twice. Endue the croquettes with the crushed almond pan, making sure it is stuck everywhere. Place the mixture in the refrigerator to tighten. Heat the sunflower oil in a saucepan to 160 to 170 degrees. Place Graviera Naxou PDO balls gently and carefully into the pan using a wooden handle.

For mushroom cream: Clean and bake the mushrooms in the oven at 150 degrees for 45 minutes. Rub 120 grams of Graviera Naxos PDO in a metallic utensil and place for 7 to 8 minutes in the oven at 200 degrees. Then beat both preparations in a blender adding the butter until the texture becomes soft and smooth. Add salt and pepper based on your preferences. Garnish the mushroom cream using apricot jam and sprouts.

Learn more on the high quality and tasteful products of the Union of Agricultural Cooperatives of Naxos island at www.easnaxos.com