Parmigiano Reggiano (grated)

Parmesan Twists

Perfect to complete an impromptu aperitif, these homemade twists will delight your guests.

Ingredients for 4 people:

• 1 x puff pastry
• 1 x grated parmesan cheese (100gr)
• 1 x egg

1. Roll out the puff pastry. Cover the dough with an egg yolk slightly diluted with water. Sprinkle with grated Parmesan, salt and pepper.
2. Fold your dough in half, then cut into strips about 1 cm wide. Twist each strip and place them on a baking sheet. Brush with the remaining egg yolk and sprinkle again with Parmesan cheese.
3. Bake for 10 min at 200°. Your twists should be golden brown.

To vary the twists, replace the parmesan cheese with gruyère cheese, or pesto.

Ingredients in italics are not included in the recipe but can be added to your basket. 

An Italian classic, but with a local touch

For 6 servings, this recipe contains:

40 g shelled hazelnuts

100 g bear garlic

40 g grated Parmesan cheese

500 g of spaghetti molded in bronze 

In addition, what you will need:

1 pinch of salt

5 tbsp. olive oil

1 food processor

Preparation:

1. Prepare the ingredients for the pesto: wash and dry the wild garlic and shell the hazelnuts.
2. Boil the salted water for the pasta.
3. Add the pasta to the boiling water and cook as directed.
4. In the container of a food processor, add all the ingredients for the pesto.
5. Blend until you have a smooth and homogeneous sauce.
6. Bind the sauce to the pasta, using a ladle of pasta cooking water and adjust with more or less olive oil if necessary.

It's ready!

The MagicTip: transfer the pesto to an airtight jar and add oil until the pesto is covered so that it doesn't turn and store in the refrigerator for up to 2 weeks.

Allergens: contains oilseeds, gluten and dairy products.