Mini Lotus with tapenade, anchovies and quail egg

Mini Lotus with tapenade, anchovies and quail egg

Easy 10 Min 4 Peoples

  • Dish type: Aperitif
  • Difficulty: Easy
  • Preparation time: 10 min
  • Cooking time: 4 min
Read the preparation

The preparation

Ingredients:

Ready to fill mini-lotus

1 tin of red tapenade

Quail's eggs

1 small tin of unsalted anchovies

Parsley

salt and pepper

To prepare:

Cook the quail eggs in boiling salted water for 4 minutes from the time they come back to the boil.

Drain and run under cold water.

Shell and cut into 2.

Drain the anchovies, then place them on kitchen paper to absorb the excess oil.

Cut the anchovies in 2.

Top the mini-lotus with tapenade, add the quail eggs, an anchovy and parsley.

Season to taste and chill until ready to serve.

The ingredients of the recipe

Ingredients Quantity Price
Mini lotus 5 cm €14.40

The products of the recipe

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Recipe made by

Ma cuisine au fil de mes idées

Foncez ! C’est tellement facile et à la portée de tous, du peu doué en cuisine au vrai chef ! Et puis c’est toujours un très bon moyen d’épater la galerie rapidement et facilement !!

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Ma cuisine au fil de mes idées