Recipe for Sangiulie A shell filled with goodness
One day, coming back from a fair, my son was telling me about what he ate. Among other delicacies, there was a crispy pastry container with raw meat inside…
I liked it. So I started to study an appetizer that could have the same characteristics. Thus, Sangiulie was born, the chosen name derives from the patron saint of the town where I used to live.
A quick and impressive appetizer, to be enjoyed in any season. Easy to prepare.
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 2 Hours
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Ingredients
The choux pastry shell can be prepared the day before by following the previous link. If you are in a hurry, you can buy them ready-made
- 7 oz veal ground beef (Or knife-chopped)
- 8 cream puffs (You can make them yourself or buy them)
- 3.5 oz robiola cheese (Goat's milk raw cheese)
- 0.4 cups milk
- 1 oz hazelnut granules
- as needed extra virgin olive oil
- as needed salt
Various decorations, maybe according to the season. In the photo, summer version
Tools
Few tools are needed for preparation.
- Knives
- Saucepans
- 1 Plate
- 1 Bowl
Steps
Prepare the shells by cutting them about halfway. Season the meat with oil and salt. Form balls that are not too tightly packed to insert into the lower half of the cream puff. Cover with the other half without pressing.
Put in the fridge. Meanwhile, warm the robiola with the milk. You need to obtain a fluid cream.
Before serving, place the Sangiulie on the serving plate and pour the cheese sauce over each one. Finish with hazelnut granules. Decorate as desired.
The bases can eventually be prepared in advance, and assembled shortly before serving to preserve the shell’s crunchiness. They are still very good even if soft.
