Millefeuille of Pastry, Pears, Grana Padano PDO Mousse, Rocket and Pistachios
2 rolls puff pastry, rolled out 4 pears 200 g Grana Padano PDO 250 g ricotta 50 g chopped pistachios 1 bunch rocket extra virgin olive oil salt pepper
Cut 4 circles measuring about 10 cm in diameter from each roll of puff pastry, for a total of 8 circles. Arrange them on a baking sheet lined with baking paper and pierce the surface of the puff pastry with a fork. Bake the pastry circles in a preheated oven at 180°C for about ten minutes, until golden.
In a mixer, purée the ricotta with finely grated Grana Padano and a drizzle of extra virgin olive oil; season with salt and pepper to taste. Spread the mousse on the puff pastry circles, garnish with rocket, diced pear and chopped pistachios. Create the millefeuille by placing one garnished circle on top of another and serve immediately with a drizzle of extra virgin olive oil and freshly ground pepper.