Triangoletti with Parmigiano Reggiano cheese
Parmigiano Reggiano Triangoletti
x4
Ingredients for 4 people
Osmotic dried pears:
2 medium-sized pears (approx. 250g)
White wine vinegar or raspberry vinegar to taste
White pepper and salt to taste
Crispy fried leeks and chocolate ganache:
The lower part of a leek
Seed oil as needed
50g Ruby Chocolate
Raspberry puree to taste
32 Divine Creazioni® Parmigiano Reggiano Triangoletti
Procedure
Preparation:
Osmotic dried pears:
Dice the pears, season them with a little vinegar, salt and white pepper; then leave them in a siphon with a gas charge. Alternatively, you can simply leave them to marinate.
Crispy fried leeks and chocolate ganache:
Finely chop the leek and fry until crispy in hot seed oil. In the meantime, melt the Ruby Chocolate and add the raspberry puree to balance the flavour.
Triangoletti:
Cook the Triangoletti, drain them and toss them in the pan with the Ruby Chocolate ganache.
Serve the pasta, garnishing with the cubes of pear and the crispy leek.
The high percentage of cocoa butter in Ruby Chocolate gives it its enchanting sugary notes, which enrich the natural fresh, tangy bouquet of the bean it comes from. In this dish, the Ruby Chocolate cream meets the Parmigiano Reggiano filling in a particularly balanced combination of flavours. Everything is emphasised by the contrast between the raspberry puree, fried leeks and osmotic dried pears.
