Parmesan Dantel

8 servings

45 minutes

Dantel means "lace." This sharp, salty cheese lace would go well with something sweet and sticky like port.

Energy value per serving

• Calories: 147.5
• Proteins: 7.5g
• Fats: 12.1g
• Carbohydrates: 1.9g

Ingredients

• Parmesan cheese: 70 g
• Wheat flour: 10 g
• Walnuts: 30 g
• Thyme: 2 g
• Roquefort cheese: 150 g
• Garlic: 1 clove
• Cream 33%: 40 ml
• Olive: 8 pc
• Ground white pepper: to taste

Cooking steps

1. Put Roquefort, cream, a pinch of crushed garlic, peeled walnuts, and freshly ground white pepper in a blender and blend everything into a smooth mass. Transfer it to a bowl and refrigerate for half an hour.

   Required ingredients:

   • Roquefort cheese: 150 g
   • Cream 33%: 40 ml
   • Garlic: 1 clove
   • Walnuts: 30 g
   • Ground white pepper:  to taste

2. Cut the Parmesan into pieces about 1x2 cm and put them in a blender. Add flour, turn on the blender, and turn it all into crumbs.

   Required ingredients:

   • Parmesan cheese: 70 g
   • Wheat flour: 10 g

3. Heat the pan, place a pinch of parmesan in the center, and immediately shake the pan to let the cheese spread into a web about 6-8 cm in diameter. After about five seconds, while the cheese is not burnt, carefully remove it from the pan with a silicone spatula. Then, place it in a small mold with a depression to shape it like a vase, such as an egg holder.

   Required ingredients:

   • Parmesan cheese: 70 g

4. Fill a pastry cone with cheese mass and pipe it onto parmesan lace with a small ball. Chop black olives into small cubes and use them to decorate the simple composition.

   Required ingredients:

   • Olive: 8 pieces