Chef Michael Salmon - Join me in my Kitchen
Caramelized onions, sage and oil cured black olives make for an explosion of flavor in these unique-shaped barquette tartlets. When onions are caramelized, they become very sweet and are the perfect accompaniment to the salty olives, fresh sage and Parmesan cheese. I love the shape of these small barquette molds which are basically boat-shaped tartlet pans.
This is winter comfort food at it’s core. The sweet potato filling is simple and quick to make and with a small investment of time, you can have ravioli’s made for a few meals. Place extra raviolis on a parchment-lined baking sheet and place in the freezer until firm. Then, transfer to ziplock bags and keep up to 3 months in the freezer until needed.
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.
