how to prepare volovant stuffed with spider crab italian fusion step-by-step photographed recipe recipe by fusion cooking and recipes from the world

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Photographed recipe: how to make volovant (vol-au-vent) stuffed with spider crab and mascarpone cheese

PREPARATION: step-by-step photographed recipe

	using a fresh fish steam the spider crab for 8/10 minutes
then pick the meat from claws and legs. Otherwise open the box and squeeze the pulp to dry...
	spread on the volovants a little of milk and put into the oven (better if ventilated) for 20 minutes at F 390 (C200)
in a bowl blend the dried pulp with mascarpone cheese
	salt and add pepper
stuff the volovant when cold and just before serving, otherwise they will become soft