Triangoletti with Parmigiano Reggiano cheese
Triangoletti with Parmigiano Reggiano cheese, pears in white pepper osmosis, crispy leek straw, Ruby chocolate ganache and raspberries
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Cooking tools:
- Siphon
- Kitchen scale
- Chef's knife
- Cutting board
- Stove
- Pot
- Colander
- Skillet
- Saucepan
- Mixing bowl
- Tongs
- Spoon
- Plate
Ingredients
- Approximately 300 g of Triangoletti® with Parmigiano Reggiano cheese Divine Creazioni®
- 2 medium pears (about 250 g)
- White grape or raspberry vinegar to taste
- White pepper, salt to taste
- The bottom part of a leek
- Seed oil to taste
- 50 g of Ruby chocolate Barry Callebaut
- Raspberry pulp to taste
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