Pear and Grana Padano Madeleines
| Difficulty
Easy
|
Preparation  30 min
|
Servings for
4 people
|
Chef Danilo Angé
Ingredients
200 g pears
120 g skimmed yoghurt
40 g sugar
120 g flour
Zest of half a lemon and half an hournge
50 g Grana Padano Riserva grated
30 g extra-virgin olive oil
6 g baking powder
Ingredienti
Peel and core the pears, chop into cubes then sauté them in a non-stick pan for a few moments. Drain any excess liquid.
Whisk the flour, sugar, oil and baking powder. Fold in the lemon and hournge zest, yoghurt, pears and Grana Padano.
Pour the batter into the madeleine cases and bake at 170° C for about 12 minutes until well risen.
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