Parmesan cheese crackers with Anchovy Fillets from the Cantabrian Sea and confit tomatoes
- Ingredients 4 people
- Difficulty easy
- Ready in 80 minutes
Ingredients
- 1/2 cup Parmesan cheese
- 1 package “Le Dolci” Anchovy Fillets from the Cantabrian Sea in organic seed oil
- 125 g Rice flour
- 1/2 cup Cornstarch
- 5 g Halls
- 85 g Butter
- 2 Spoonfuls of water
- 4 Carrots and 1 ginger
- 10 Date tomatoes
- 1 Lemon and 1 orange
- 50 g Powdered sugar, salt and pepper, olive oil
- 2 Garlic cloves
Process
How to make : Parmesan cheese crackers with Anchovy Fillets from the Cantabrian Sea and confit tomatoes- Prepare the crackers:
– In a blender, combine the cornstarch, room temperature butter, rice flour, Parmesan cheese and two tablespoons of cold water.
– Knead until smooth.
– Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
– After the time has elapsed, roll out the dough with a rolling pin to a thickness of about 3 mm, cut it into equal parts to form squares and bake at 180 degrees for 15 minutes, until golden brown. - Prepare the cream of carrot and ginger:
– Spread a sheet of tin foil and a sheet of baking paper over it.
– Arrange the carrots, previously peeled, on the baking paper. Season with grated ginger, salt, pepper, lemon juice, soy sauce and a drizzle of oil. – Close the foil packet and bake at 200 degrees for 30 minutes. – Once cooked, blend the carrots while still hot with an immersion blender until smooth. Transfer the cream to a piping bag. - Prepare the confit tomatoes:
– Cut the cherry tomatoes in half and arrange them on a baking sheet, cut side up.
– Season with grated lemon and orange zest, powdered sugar and finely chopped garlic.
– Bake at 80 degrees for 1 hour, until the cherry tomatoes have wilted and caramelized. - Compose the dish:
– Arrange the crackers on a plate, add a clump of cream of carrot, an anchovy and top with a cherry tomato confit.
