Je suis tombée sous le charme du boudin blanc marié aux agrumes en flânant sur le blog d'Une aiguille dans l'potage. Je ne pense jamais à cuisiner le boudin. Peut-être suis-je restée sur de vieux souvenirs de boudin blanc aux pommes de ma grand-mère... étant enfant, je détestais :)
Ce feuilleté est original et vraiment délicieux. Plutôt que de petites bouchées individuelles, j'ai préféré faire de grandes tartines gourmandes
J'ai désormais envie de décliner le boudin à toutes les sauces ! Avec de la confiture d'oignons, de figues, de la compote et pourquoi du miel ou de la sauce hoisin.
Tartelettes au boudin blanc sur marmelade d'oranges amères
(recette modifiée d'Une aiguille dans l'potage)
Ingrédients (pour 6 pers.):
- 1 pâte feuilletée
- 1 pot de marmelade d'oranges amères
- 3 boudins blancs
- sel, poivre
- zeste d'orange (facultatif)
Préchauffez le four à 180°C.
Étalez la pâte feuilletée et coupez 6 petits rectangles.
Déposez-les sur une plaque recouverte de papier sulfurisé.
Étalez de la marmelade d'orange sur chaque rectangle.
Retirez le boyau des boudins.
Tranchez en rondelles que vous disposerez sur les rectangles : 1/2 boudin par rectangle de pâte feuilletée.
Salez, poivrez et enfournez 25 min, jusqu'à ce que le boudin soit doré.
A la sortie du four, parsemez de paillettes de zeste d'orange ou herbe fraîche ciselée. Bon app !
Une superbe déclinaison , des plus appétissantes !
RépondreSupprimerTu ne vois pas d'objection que je te pique une photo pour une future mise à l'honneur ?
Pas de souci, merci à toi de m'avoir réconciliée avec le boudin blanc :)
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