RecipesHello everyone, I'm Ersilia. I love cooking and treating my family, my husband Emiliano and our little Enzino, with rich and delicious dishes using healthy, tasty ingredients. This is why Parmareggio products are never missing in our fridge. Come with me, I'll invite you in my kitchen where we can find lots of ideas to treat your families and guests with Parmareggio Parmigiano Reggiano.
recipes ERSILIA
Preparation
Heat the honey and use a syringe to fill the Parmareggio processed cheese triangle.
Dampen its outside and roll it in toasted hazelnuts, thyme and grated Parmigiano Reggiano.
Peel the pears and dampen them with lemon juice; add a pinch of salt and cook.
Add the mustard and blend.
Leave to cool and then add the semi-whipped cream.
Delicate parmigiano triangle
| Ingredients | |
|
serves 6: 14 Parmareggio Parmigiano Reggiano-based slices 30g of toasted hazelnuts 10g of Parmareggio grated Parmigiano Reggiano 25g of honey 0.1g of thyme For the sauce: 150g of Williams pears 7g of lemon juice 8g of honey 0.1g of black pepper 5 g of mustard 30g of semi-whipped cream |
Preparation
Heat the honey and use a syringe to fill the Parmareggio processed cheese triangle.
Dampen its outside and roll it in toasted hazelnuts, thyme and grated Parmigiano Reggiano.
Peel the pears and dampen them with lemon juice; add a pinch of salt and cook.
Add the mustard and blend.
Leave to cool and then add the semi-whipped cream.
|
