Kataifi bites with Parmigiano Reggiano - Greece
300 g kataifi pastry
90 g grated Parmigiano Reggiano
90 g butter, melted
2 courgettes
1 cup of milk
1 tsp of salt
1 tsp fresh oregano
1/4 tbsp of pepper
1 egg, lightly beaten (reserve two tsp)
Pull apart the kataifi pastry and spread it out to increase its volume. Grease 24 muffin moulds. In a bowl, combine the courgettes, Parmigiano Reggiano, salt, pepper, oregano and lightly beaten egg. Take a small piece of kataifi pastry and make a small nest. Fill with half a teaspoon of courgette mixture and close to form a small ball. Put into the mould and repeat with the rest. Cover each bite with 1 teaspoon of milk and 1 teaspoon of melted butter, mix the egg and a teaspoon of water and brush each bite. Bake in a preheated oven at 180°C for 20-25 minutes, or until golden brown. Allow to cool and remove carefully, preferably using a plastic knife. Alternatively, you can use silicone moulds with even better results.
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Support
CONSORZIO DEL FORMAGGIO PARMIGIANO REGGIANO -Via Kennedy, 18, 42124 - Reggio Emilia - Italia - Tel. +39 0522 307741 - Fax +39 0522 307748 E mail: [email protected] - PEC: [email protected] - P. Iva e C. F.: 00621790351
