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Pear and Fennel Cappucino - with waffles with pesto rosso

  • 30minutes

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Source: cooklet.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, D
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. fennel shallot oil butter pear hot peppers white wine mascarpone cheese nutmeg salt pepper chervil dried tomatoes tomatoes fresh basil sea salt pepper garlic puff pastry

Instructions Jump to Ingredients ↑

  1. Cook shalott in butter. Add the chopped fennel bulb. Cook for about 12 minutes.

  2. Mix thoroughly, add chopped pear and chilli. Season. Pour wine and cook until tender and until all wine evaporates.

  3. Mixes until velvety smooth cream.

  4. Add the mascarpone cheese. Mix thoroughly. Season according to taste.

  5. Decorate with herbs and whipped cream whipped with pinch of salt.

  6. Mix everything. Season. We can add a touch of toasted pine nuts and/or flakes of parmesan cheese.

  7. Cut the circles with a diameter of about 8 cm from puff pastry. Preheat waffle iron. Put a circle in the middle and then put on top of the pastry 1 teaspoon of pesto, cover with another circle of dough. Bake until golden brown in a waffle iron.

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