DON’T LET THE FARMER KNOW


DON’T LET THE FARMER KNOW

 zuanne
  • Difficulty: 1
  • Cost: 1
  • Preparation: 1
  • Doses: 4

A dish as old as the world revisited in a hit and run way.This recipe belongs to the Recipe Book of the Italian National Cuisine

INGREDIANTS

  • ripe pears
  • 150 gr sheep ricotta
  • 100 gr grated young Sardinian pecorino
  • 50 gr walnut kernels
  • 150 gr grated parmesan
  • extra virgin olive oil
  • salt
  • pepper
  • tsp balsamic vinegar

INSTRUCTIONS

  1. On a baking sheet we place a sheet of baking paper, with the help of a pastry ring we form circular piles of grated Parmesan cheese well apart.
  2. We pass the pan in the preheated strong oven, just long enough for the cheese to melt and color slightly, let the waffles cool.
  3. Wash the pears well, dry them, chop the walnuts coarsely, mix them with the ricotta cheese with the addition of pecorino cheese and balsamic vinegar, a little oil, salt and pepper to taste.
  4. On each wafer we spread a little of the mixture and on this we place a nice slice of pear, serve chilled.

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