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Le Virgiliane
Ingredients:
For the puff pastry:
500g flour
4 eggs
salt to taste
1 beaten egg to join the puff pastry disks
For the filling:
750g Virgilio Italian Mascarpone
100g pears in mustard sauce, drained and cut into small pieces
100g Virgilio Grana Padano PDO
square bread, blended to thicken the misture
For the sauce:
100g blended walnut kernels
75g Virgilio Italan Butter
250g Virgilio Italian cooking cream
salt
Method:
Mix the dough, roll it out thinly and cut into disks approximately 6-7 cm in diameter. Mix the ingredients for the filling until they are of a consistency to be worked with a spoon.
Place a spoonful of the mixture I the centre of the disk, cover it with another disk and brush with egg to allow the two layers of pastry to seal.
Cook in salted water for 2-3- minutes and place the caps onto a plate.
Place a spoonful of the sauce at the centre of the caps. Prepare the sauce a follows: Melt the Virgilio Italian Butter and brown the blended walnuts, add the Virgilio Italian cooking cream and a pinch of salt, allow to thicken on the fire.
Decorate the plate with some kernels and thin slivers of Virgilio Grana Padano PDO.
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