The sheets of gelatine need
to be put in a container with cold water.
LFinely chop the chives and fry lightly in a saucepan with virgin olive
oil from Lower Aragón. When the chives have coloured slightly add a
spoonful of flour. Then pour, little by little, the chicken stock
stirring constantly with a wooden spoon.
The cheese from Lower Aragón must be diced before it is added to the
saucepan, then wait for it to melt. Once it has melted, season the
mixture and add the soaked sheets of gelatine and beat together until
everything is properly mixed, then add the whipping cream and mix by
Take the saucepan off the heat and transfer the mixture to a recipient
and leave it to stand until the liquid firms.
Once it is firm, cut the dough into small squares
and wrap each one in a sheet of filo pastry. Serve on a large plate.