Imagine how convenient it would be to have edible dishes and cutlery, no dishes to wash and you don’t even have to feel guilty because you are throwing them away. Maybe they could be made with different flavours too, after the meal you could crunch away on your raspberry and chocolate fork and knife or apple-cake and custard plate or to be able to use your plate as an ingredient in your next meal. I would love that, the few times I use disposable plates & Co I feel guilty for wasting resources and being lazy, stupid but still I do. But if I could eat my plate, what a difference that would make to my conscience. Or at least compost it, knowing that I can use it on my plants they can benefit from my previous feast! Alas it’s just a dream but at least I have made an edible bowl for this salad and although I made it in the simplest of ways, I see a great future to it, ways of adding flavours that fit the food in it thus making it part of the meal.
Today’s salad is a classic but there’s nothing wrong with that, quite the contrary, at least you know a lot of other people like it so it should be good. Not that it is always true because I know lots of dishes that I don’t like but many do so maybe it was just plain stupid to write that. anyway, here’s the salad and it’s bowl.
GORGONZOLA, QUAIL EGG AND GRAPE SALAD SERVED IN EDIBLE FILLO BOWL
8-10 quail eggs
50-100 g/ 1,75-3,5 oz gorgonzola, it depends on how much you like gorgonzola. I used gorgonzola piccante which is less creamy and a bit stronger and much nicer in my opinion.
10-15 sweet grapes
2 big handfuls of rucola/rocket/argula salad but you can use other salads as well
mild vinegar of your choice
extra-virgin olive oil
Start with making the bowl: take a oven-proof bowl of the size you want, remember that the fillo bowl will be slightly larger than then one you choose, and brush it with a little oil so that the fillo won’t get attached to the bow. Take three sheets of fillo (obviously on top of each other) and cut out a shape that covers the greased bowl and drape it over the said bowl, folding and pressing it together so that it takes the shape of the bowl. Bake in a pre-heated oven (175°C/350°F) for 3-5 minutes, check now and then because it easily burns. Take it out and let it cool down before you carefully take it off the bowl.
Boil the quail eggs, they don’t take long, just a couple of minutes, shell and divide them in two. Divide the grapes in two and take out the seeds if you prefer them seedless. Cut the gorgonzola in small pieces and slice the mushrooms.
Put the salad leaves in a bowl and add the other ingredients. Quickly whisk together olive oil, vinegar and salt and drizzle it over the salad which you give a quick toos.
Put the salad into the fillo bowls just before serving in order to avoid them getting soggy and leaking.