Ingredients
Per la pastella:
- 1 Camembert de Normandie AOP Isigny Sainte-Mère
- 50g hazelnuts
- 60g dried apricots
- 3 sprigs of mint
- 3 sprigs of parsley
- 5 sprigs of coriander
- 3 sprigs of dill
How to prepare
To start, in a frying pan without fat, place the hazelnuts and brown them over medium heat until their skins crack. Stir constantly for about 10 minutes. As soon as they turn brown and the hazelnut flavor diffuses, remove them from the heat and place them on a clean tea towel to cool.
Rub the hazelnuts in the tea towel to remove the skin.
In a blender, place the dried apricots, mint leaves, parsley leaves, dill and coriander and blend coarsely for the first time. Add the hazelnuts and mix coarsely again.
Cut the Camembert de Normandie AOP Isigny Sainte-Mère into two disks.
Fill the Camembert with the mixture using a spoon over its entire surface. Close the camembert and let it rest for at least 1 hour. It is possible to make this stuffed camembert the day before.
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