Gastronomixs

Spun parmesan cheese

This spectacular component works wonderfully as a garnish for compositions and can also be used as a basic ingredient in an amuse-bouche. The brick pastry produces a delightfully crispy result with the taste of parmesan cheese. 

Spun parmesan cheese

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Ingredients

10

sheets

brick pastry

200

g

parmesan cheese, grated

150

g

olive oil

Preparation method

  • Cut the sheets of brick pastry into tagliatelle with a pasta machine. If you do not have a pasta machine, roll the pastry out neatly and cut into thin strips with a sharp knife.
  • Grate the parmesan cheese with a fine grater.
  • Mix the tagliatelle with the olive oil and the grated parmesan cheese in a big mixing bowl.
  • Twist into airy little balls (like wool) weighing approx. 4g.
  • Place them on a flexipan sheet with semi-spherical indentations and bake at 140°C for 5-6 minutes.
  • Turn out and bake for another 3-4 minutes on a baking sheet at 160°C until golden brown.

Serving suggestions

  • As an amuse-bouche or as a snack with an aperitif. Delicious when garnished with freshly grated lemon zest.
  • As a crispy garnish for a composition with cauliflower, Brussels sprouts or asparagus.

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