Filo Primavera

Filo Primavera

Ingredients
A pinch of saffron threads
1 knob of bocconcini
2 sheets filo pastry
Olive oil
2 artichokes, sliced
2 field mushrooms, sliced
½ avocado, sliced
4 fresh green asparagus
Salt & pepper
1 red capsicum, roasted and sliced
3 slices smoked salmon

Gorgonzola Sauce
2-3 tbsp cream
1 tbsp gorgonzola cheese
Salt & pepper

Method
Place saffron threads in a bowl of cold water with the bocconcini. Cut filo pastry sheets into even quarters and panfry in hot oil for 10 seconds, until a light golden brown. Panfry all the vegetables. Season asparagus with salt and pepper then steam and slice.
Place 2 quarters of filo pastry on a plate. Place asparagus on top. Remove the bocconcini from water and slice. Layer over asparagus. Add another 2 quarters of filo pastry on top. Add artichokes and capsicum. Layer yet another quarter of filo pastry on this. Add avocado and mushroom to this layer. Place the last quarters of filo pastry onto this. Finally, place smoked salmon on top and lightly drizzle with gorgonzola sauce.

For the gorgonzola sauce: Combine cream and cheese in a saucepan over low heat. Add salt and pepper to taste.

Serves 1-2

Italian 4 Weight Loss books available from www.bodytrim.com.au