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Parmesan heart with bresaola and creamy parmesancreme

Parmesan heart with bresaola and creamy parmesancreme

Cooking Time45 m
Ingredients14
DifficultyHard
0
0
Manfred LundbergManfred Lundberg
Try to top the parmesan waves with bresaola, parmesan cream and pegs for a slightly more lavish waffle time. This works as well as a quick lunch as a small barrel for guests. Serve directly, when the waffles are still warm and have some tension left.

Ingredients

4 servings
  • Step: 1
    2 1/2 dl finished parmesan
  • Step: 2
    1 1/2 dl smetana
  • Step: 3
    1 pc small garlic divide
  • Step: 4
    1/2 pc lemon (finished shell)
  • Step: 5
    salt
  • Step: 6
    1/2 dl pinjeuts
  • Step: 7
    12 slice bresaola
  • Step: 8
    1/4 pc by rucola
  • Step: 9
    black pepper
  • Step: 10
    4 msk butter
  • Step: 11
    1 dl folded in
  • Step: 12
    1 1/4 dl veteran
  • Step: 13
    1/2 krm salt
  • Step: 14
    1 dl cold carbonated water

Instructions

  • Step: 1
    Parmesan cream: Ride the parmesan nicely on a rifle.
  • Step: 2
    Remove 1 dl of parmesanrivet (for 4 ports) added to the waffle in step 7.
  • Step: 3
    Mix the remaining parmesan with smetana. Scale and tear the garlic. Remove the outermost shell of the lemon. Pipe down garlic and lemon shells in the sip. Taste with salt.
  • Step: 4
    Accessories: Roast the pegs in a dry pan until they get some color.
  • Step: 5
    Waves: Melt the butter and let it cool.
  • Step: 6
    Show the cream loosely.
  • Step: 7
    Wrap up flour, parmesan, salt and water into a smooth batter.
  • Step: 8
    Move in the butter and turn gently into the cream.
  • Step: 9
    Heat up the waffle iron. Save the waffles golden. Put them on bars, they stay frank.
  • Step: 10
    Top the waffles with bresaola, parmese cream, pine nuts and rucola as well as nymalen black pepper.

Näring

Serving Size4serving

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