Crispy Triangles with Spinach and Parmesan Foam

Method

1. 1

   Thin the garlic and onion.

2. 2

   Sauté them in a skillet with 1 tbsp of olive oil.

3. 3

   When golden, add the spinach shoots and brown them 4-5 minutes until they have reduced well and returned their water.

4. 4

   Unload and let the spinach cool completely. I advise you to put them in a colander/chinois above a bowl. This will eliminate excess water.

5. 5

   Once the spinach is cooled, place it in a bowl. Add Parmigiano Reggiano grated, ricotta and mix with a fork. Add the lemon peels, some thyme and pepper, mix again.

6. 6

   Cut the brick leaves in 2.

7. 7

   Preheat the oven to 180°C.

8. 8

   Prepare a small bowl with olive oil.

9. 9

   Take half a sheet of brig and fold the rounded part to get a strip. Using a brush, lightly brush the dough strip with olive oil.

10. 10

    Add a good teaspoon of stuffing to one end. Then fold into a triangle. Then fold the triangle again and so on.

11. 11

    Repeat the operation with the brick leaves and the remaining stuffing (you will get about 20 triangles).

12. 12

    Place your triangles on a baking sheet covered with sulphurized paper. Dorm your triangles with oil.

13. 13

    Bake for about 20 minutes or until the triangles are golden. Enjoy!

14. 14

    For Parmesan foam: Bring mascarpone, cream and milk to a boil. When the mixture ends, remove from the fire, add the rosemary and let infuse 15 minutes.

15. 15

    Then remove the rosemary branch, add the grated Parmigiano Reggiano, pepper and mix well.

16. 16

    Filter before pouring into a siphon, add a gas cartridge and save 2 hours. OR if no siphon, let cool completely in the fridge and mount the foam like a chantilly to the electric drummer.

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