Fall sushis

by Luc Salsedo

Ingredients :

• 1 bottle of SoccApéro®.

• A piece of squash

• Chestnuts

• A roasting camembert

• Honey from the bush / flowers

• Parmesan

• Salt and pepper

Recipe :

• 1 socca galette = about 7 sushi

• Preheat your oven and bake your Camembert at 200 ° for about 10-15 min.

• When the Camembert is hot, take it out and remove the crust.

• Dice your piece of squash and cook in boiling water.

• When it is cooked, mash it with a fork, salt and pepper.

• Crush some chestnuts and set aside.

• Prepare your socca galette with the SoccApéro® bottle.

• On half of the galette, spread a nice strip of squash, the melted camembert, add the pieces of chestnut and finish with a little honey.

• Gently roll the galette starting from the garnished side and tightening well, sushi style.

• Cut out the less aesthetic edges, eat them discreetly and cut the rest of the roll into 5 equal parts.

• Present on a plate with a little arugula and a few shavings of Parmesan. A delight!

Chef’s suggestion: Let your imagination run wild …