Torsades Parmesan and Rocket Pesto

Name: Torsades Parmesan and Rocket Pesto
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Amuse-gueule
Ingredients: 120 g of Parmigiano Reggiano; 50 g of pistachios; 18 cl of olive oil; 100 g of rocket; 1 clove of garlic; 1 pinches of salt; 1 pinch of pepper; 2 rectangular laminated pasta; 1 egg yolk; 80 g dried tomatoes; 1/2 lemons; 60 g of greek yogurt

Total time: 35 min
servings: 6 servings
Dish type: Appetizer

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Contains tree nutsContains glutenContains milkContains eggsVegetarianPescatarianPork-freeAlcohol-freeKosher : to verifyHalal : to verify

Prep

15 min

Cook

20 min

Total time

35 min

Ingredients

servings

120 g 120 g of Parmigiano Reggiano
50 g 50 g of pistachios
18 cl 18 cl of olive oil
100 g 100 g of rocket
1 gousse 1 clove of garlic
1 pincée 1 pinches of salt
1 pincée 1 pinch of pepper
2 2 rectangular laminated pasta
1 1 egg yolk
80 g 80 g dried tomatoes
1 1/2 lemons
60 g 60 g of greek yogurt

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Method

1
Freshly grating Parmigiano Reggiano.
2
Mix 80g Parmigiano Reggiano, pistachio, arugula, garlic clove, and 15 cl olive oil together, then add salt and pepper.
3
Preheat the oven to 180°C.
4
Spread the pesto on the laminated pasta, then sprinkle with the remaining cheese, just keep a handful.
5
Cut strips 2.5cm thick. Torsader and place on a plate.
6
Place in cool 10 minutes.
7
Dilute the egg yolk with a little water and brush over the pastry. Sprinkle with remaining cheese and cook for 15 to 20 minutes.
8
Dip: Mix the dried tomatoes with the lemon juice, yogurt and remaining olive oil.

Source : marmiton

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