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Vol-au-vents with pulled pork, cipolline and nduja-Hollandaise

These pastries with pulled pork combine savory depth with spicy finesse.The soft filling, creamy ’nduja hollandaise, and sweet and sour cipolline together create a rich and balanced dish with an Italian signature.

Ingredients

100gPizza sauce
250gPulled pork
100gChunky tomato salsa
Italia spezia herbs

17gNduja
500ghollandaise sauce

Cipollinne all'aceto balsamico
Ketchup crunch
basil oil
Mini vol-au-vents

Preparation

  1. Heat the pulled pork in a saucepan and mix with the tomato salsa, pizza sauce, and the spezia spices.

  1. Mix the Hollandaise and Nduja with an immersion blender.
  2. Pass the mixture through a sieve.
  3. Transfer to a siphon and keep warm for use.

  1. Briefly heat the vol-au-vents in the oven.
  2. Fill the vol-au-vents with the pulled pork.
  3. Top with the nduja hollandaise, ketchup crumble, and some basil oil.
  4. Add a cipolline onion.