Parmesan Dantel
8 servings
45 minutes
Dantel means "lace." This sharp, salty cheese lace would go well with something sweet and sticky like port.
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.
- Roquefort cheese: 150 g
- Whipping 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.
- Parmesan (Parmigiano Reggiano): 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.
- Parmesan (Parmigiano Reggiano): 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.
- Green olives: 8 pieces
