Vanessa Markey
Leek and bacon croissantsby Andrea Menichetti
In cantina Vigne Cappato: lunga vita al Vermentino
For 4 people
For the dough 200 g of extra virgin olive oil 50 g of Villa Manodori rosemary essential oil 20 g of lyophilised Parmigiano Reggiano 50 g of tapioca starch
For the filling 200 g of cream of Parmigiano Reggiano (obtained by heating the capon stock in the Thermomix and adding grated Parmigiano Reggiano, one spoonful at a time, blending all the time) 50 g of cream 10 drops of Villa Manodori rosemary essential oil
For the garnish 1 slice of very finely cut bacon fat for Crescentina
For the dough Mix all the ingredients, place them in an icing bag and make pastilles with the aid of a Silpat mould. Freeze them.
For the filling Mix all the ingredients, pour them into a siphon and load a cartridge.
Place a heavy-bottomed non-stick frying pan on the heat and place the dough pastilles inside, cooking them until crisp on both sides. Very gently lay them on a plate. Lay a slice of bacon fat on top and finish with the filling from the siphon. Close like a sandwich with another pastille and serve.
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