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ITALIAN RECIPES TRADITIONAL AND CREATIVE 

  

 

recipe with pictures: how to prepare volovant/vol au vent with prawns stuffing

 prawns volovants

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Preparation  step-by-step photographed recipe

Sprinkle the volovant with milk, using a pastry brush, for making them glittering
Put the volovant into the oven preheated at F 284 (C140) and make them swell

Boil the prawn tails and remove the shell , without breaking the meat
Just before serving stuff the volovant with the tepid aurora sauce, putting one tail at the bottom and one at the top, protruding from volovant. 

Serve hot. 

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