Torsades Parmesan and Rocket Pesto

Ingredients

For 6 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

Method

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