Crunchy Mezzelune with tricolor sour cream

Crunchy Mezzelune with tricolor sour cream

Ingredients
Paired wine

Sur-lie di El Vin del Nono

Method
Open and roll out the package of pastry crust and with a cookie cutter get many disks of 5 cm in diameter. Brush the discs with the egg yolk and put in the center of each a piece of Asiago and a speck cube. Fold and seal the edges well creating half-moons. Heat the evo oil and fry the mezzelune quickly. Drain and let them dry on paper towels. Add a few drops of lemon juice to the cream, then divide it into three bowls: In the first add the curry powder, in the second the paprika and in the third the chives. Serve the half-moons accompanied by the tricolored sour creams.
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