Tartelettes with Parmigiano Reggiano, caramelized pears and pecans and rocket salad - Bermuda
1 roll of ready-made puff pastry
2 pears
80 g pecans
50 g Parmigiano Reggiano diced into cubes
20 g butter
4 tbsp sugar
1 egg
rocket to taste
Traditional Balsamic Vinegar
Roll out the pastry and cut circles with a round pastry cutter or a glass depending on the size required. Place circles on a baking tray lined with parchment paper, prick them and glaze with an egg. Bake until golden brown. Peel the pears, remove the core and cook in 10 g of butter and 2 tablespoons of sugar until they are well caramelized. When cooled, place the caramelized pears on the puff pastry, add the cubes of Parmigiano Reggiano, freshly ground black pepper and caramelized nuts (same method as the pears). Bake until the Parmigiano Reggiano cubes start to melt. Serve with fresh rocket salad and a drizzle of Balsamic Vinegar.
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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
