GRANSFOGLIA |
water |
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fresh ricotta |
pears |
salt |
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PUFF PASTRY
Ingredients
Preparation
knead large pastry with cold water, roll out and leave to rest covered in the fridge for at least 4 hours.
flake with the butter into plates and, alternating rests of 1 hour, fold 4 by 4.
roll out to about 3mm and use to insert the filling, cut, and cook at 180 degrees for about 20 minutes.
RICOTTA, PEAR AND PECORINO FILLING
Ingredients
fresh ricotta
250g
pears
2
50g
salt
Preparation
mix all the ingredients together and use puff pastry as fillings
Final composition
create strips of puff pastry filled with the mixture, cut into 2cm, and cook at 180 degrees for approximately 15/20 minutes
IRCA products in the recipe
PASTRY
