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Almond shell tapas

4 people
  • 28 almonds
  • 20 cl olive oil
  • 1 lemon
  • Green cardamom powder
  • Curry
  • Cumin
  • Basil
  • Chives
  • Dill
  • Rocket
  • Olives
  • Pink pepper
  • Szechuan pepper
  • 60 g courgette
  • 30 g onion
  • 1 sheet of filo dough
  • Small cherry tomatoes
  • Salt and pepper

Open the almonds with a knife. If they are too hard to open, heat them over a flame. Remove the flatter shell, wash the other one and the almond, then season. Make a vinaigrette with olive oil, lemon and grated lemon zest. Put the vinaigrette in a mixer bowl with salt and pepper, then mix.

Assemble the bundles:
Sauté courgette in a pan with the onion and slowly cook them down. Chop them and add a smidgen of cumin. Make small bundles, making sure to brush the pastry with olive oil and fold it once. The goal is to make small squares. Place a pinch of softened courgette in the middle with an almond sliver. Close the bundle and bake in a hot oven.

How to serve

Vary your enjoyment by alternating between hot and cold plates.

Recipe by Jacques Chibois – La Bastide Saint-Antoine – Grasse