Ok, I have to admit it: I’m obsessed with verrines… It’s that once you’ve started making them, your only thought will be about making them every time someone come along… They are so cute, so fast and so flexible that they scream: “MAKE ONE”! Now do you understand why on the last Cuisine et vins de France there were at least 20 recipes with/in them? Do you realize why in France they sell special glasses? (though mine were bought and made in Italy) And I even fund a wonderful catalogue that sells them in plastic, in different shapes…
And this one was practically invented: I said to my French hubby (that lives in Italy since 2001, but verrines must be in French dna…) “I would like to make verrines for tonight’s dinner, possibly with rillettes…” And we came up with this: on the bottom goose rillettes, grated carrots, blanched broad beans and some swirls of fresh goat cheese coated with just a little bit of pepper… They liked them… And someone (and I’m not saying the name, but begins with F) said that my first attempts weren’t so good… Well, as the proud cook I am, I thought about it, and I found on this very blog my first attempt with verrine… But maybe, judging by the date of the post, it was my first published attempt…