Triangoletti with Parmigiano Reggiano cheese, pear brunoise, walnut and pine nut pesto, crunchy waffle
x4
Ingredients for 4 people
For the dehydrated pears:
70 g of kaiser pears
5 g of lemon juice
For pesto with walnuts and pine nuts:
50 g of EVO oil
30 g of nuts
20 g of pine nuts
Salt and white pepper q.b.
A few leaves of fresh parsley
For the pear brunoise:
70 g of kaiser pear
10 g of butter
1 slice of lemon
Salt q.b.
For the parmesan waffle:
30 g of grated Parmesan cheese
For the Triangoletti with Parmigiano Reggiano cheese:
400 g of Triangoletti with Parmigiano Reggiano cheese Divine Creazioni®
20 g of butter
Procedure
Wash and slice the pears finely, dip them in water and lemon, dry them and place them on a sheet of baking paper. Dry in a ventilated oven at 70 ºC.
Crush in a mortar the walnuts, the pine nuts previously toasted, salt, pepper, a few leaves of parsley.
Wash and peel the pear, cut to obtain a small brunoise. Immerse in a little water and lemon. If necessary, polish the pear brunoise in a pan with a little butter.
Make small discs of grated Parmigiano Reggiano on a sheet of baking paper. Place in the microwave for a few seconds making the discs crisp.
Cook the Triangoletti in plenty of salted water according to the times indicated. Drain, pour into the pan and stir in a little cooking water and butter.
Serve in hot dishes, place the triangoletti with butter and pear brunoise, season with walnut pesto and pine nuts. Finish with Parmesan waffles, dehydrated pears and some fresh parsley leaves.
SUGGESTIONS:
To make pesto you can use an immersion mixer instead of the mortar provided.
