- 10
Ingredients
- For the brick pastry skeins:
- 2 rectangular sheets of cold-counter pastry (71/2 x 12")
- 13/4 oz Reggiano parmesan, grated
- 1/8 cup virgin olive oil
- For the lemon marmalade:
- 1/2 lemon, peeled
- 1/2 lemon, not peeled
- sugar
- To finish:
- lemon rind
Preparation
Step 1
For the brick pastry skeins:
1. Using the tagliatelli cutter accessory, pass the sheets of cold-counter pastry through a pasta making machine.
2. Mix the oil and parmesan together in a metal bowl and then shape into small skeins, each weighing approx. 1/8 oz.
3. Place in the flexipan and knead in such a way that the dough becomes as fluffy as possible.
4. Bake at 275ºF using two baking trays, with the bottom one turned upside down, for 5 or 6 minutes to dry the dough.
5. Remove from the mould and bake on a baking tray at 325ºF for 3 or 4 minutes until they are golden brown.
For the lemon marmalade:
1. Dice the lemon into small, even cubes, measuring 1/10" x 1/10".
2. Weigh all of the lemon and add the equivalent of 60% of its weight in sugar.
3. Stir and simmer for around 5 minutes. Leave to cool and place in an icing bag.
Final Steps & Preparation:
1. Place a drop of marmalade and a little lemon rind on the skeins.
2. Serve in a suitable bowl.