Rice pasta rolls with Roquefort Bio and apple

Difficult 2 Yes



Cut the onion into thin strips. Peel the apple, cut a sixth into small dice and mix with a few drops of lemon juice and olive oil. Grate the rest of the apple with a coarse grater. Crumble the cheese. Cook the onion with a little oil over a medium heat until golden brown. Add the apple to the onion, cover and continue cooking for 10 minutes over a low heat. Add the cheese to the warm onion and apple. Cool the filling. In a mortar or blender, crush or blend the sesame seeds, salt and nori seaweed flakes. Set aside in an airtight container at room temperature.

Assembly: To assemble the rolls, soak the rice pasta in warm water for 30 or 40 seconds, drain and place on the work board. Place a little filling and roll up like a spring roll. Brown the rolls in a pan with very little oil and serve with the nori gomasio and apple on top.

Note: The dish can be decorated with raw apple cut into small dice and dressed with a little lemon juice and olive oil.
Milk from SHEEP


Roquefort papillon bio 100g

An authentic Roquefort with PDO made in accordance with environmentally friendly agricultural practices, with AB (Agriculture Biologique) certificate.

209 100 gr 12 PAPILLON 52%