List of Ingredients
- 14 OZ. of Abate pears, slightly unripe
- 6 OZ. of guanciale
- 3 1/2 OZ. of grated Grana Padano cheese
- 2 TBSP. of shelled pistachios
- 1 TBSP. of shelled, toasted hazelnuts
- 1 TBSP. of Toasted cornflour
- 1 of slice sandwich bread
- Butter
Method
Blend the hazelnuts in a blender with the corn bread and the cornflour. Combine the resulting powder with the grated Grana Padano.
Line a microwave-proof dish with a sheet of parchment paper and lay out the Grana Padano in 3” discs using a cookie cutter: form one layer, not too thick.
Cook at 750W for 2 minutes. Alternatively, you can bake these on a tray in a regular oven for about 2 minutes 20 seconds at 400°F.
As soon as they are cooked, peel the wafers from the paper and transfer to a curved surface (e.g. a cardboard tube lined with foil, or semi-circular molds) to crisp up. Prepare 4 at a time to produce about 20 in total.
Dice the guanciale and cook in a frying pan until golden. Remove and transfer to kitchen paper. Finely chop the pistachios; peel the pear and cut into very small dice (1/4”).
Melt a knob of butter and, once it begins to froth, add the pistachios, guanciale, and pear. Allow the flavors to meld for 1 1/2 minutes, then set aside to cool.
Serve the wafers topped with the pear and guanciale.