Triangoletti with Parmigiano Reggiano cheese, pears in white pepper osmosis, crispy leek straw, Ruby chocolate ganache and raspberries
x4
Ingredients for 4 people
For the Triangoletti®:
Approximately 300 g of Triangoletti® with Parmigiano Reggiano cheese Divine Creazioni®
For the osmosis pears:
2 medium pears (about 250 g)
White grape or raspberry vinegar to taste
White pepper, salt to taste
For the leek straw and chocolate ganache:
The bottom part of a leek
Seed oil to taste
50 g of Ruby chocolate Barry Callebaut
Raspberry pulp to taste
Procedure
Cut the pears into cubes, season them with a little vinegar, salt, and white pepper, then place them in a siphon with a gas charge. Alternatively, they can simply be left to marinate. Finely chop the leek and fry it until crispy in hot seed oil. Meanwhile, melt the Ruby chocolate and add the raspberry pulp to balance the flavor. In the meantime, when cooked, drain and toss the Triangoletti® with Parmigiano Reggiano cheese in a pan with the ganache. Finally, serve the hot pasta on plates, finishing with the pears and the leek straw.
