Pizzelle, Young Pecorino and Roasted Pineapple

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Pizzelle, Young Pecorino and Roasted Pineapple
V - O - GF
Course Dessert
Cuisine Italian
Servings
people
Ingredients
Pizzelle
Roasted Pineapple
Course Dessert
Cuisine Italian
Servings
people
Ingredients
Pizzelle
Roasted Pineapple
Instructions
  1. Beat eggs, adding honey gradually. Beat until smooth.
  2. Add olive oil and star anise.
  3. Sift the flour and baking powder. Slowly add to the egg mixture.
  4. Once a dough is formed it should be a similar consistency to pancake mixture.
  5. Spoon one tablespoon of dough into the Pizzelle Maker. Close the lid and let the machine do its magic. Cook for 2 minutes.
  6. When the Pizzelle is lightly browned, it is ready. Place on napkin to cool.
  7. Clean and cut 8 slices of pineapple from the base. In a non-stick pan add the water and sugar until it starts to form a light caramel. Simmer for 10 mins making sure the caramel is not too dark! Add the lemon juice to make a sauce. Bring sauce to boil.
  8. Oil a non-stick pan and once heated, sear the pecorino till golden brown.
  9. Serve the pineapple and pecorino hot, drizzle with juice from the pineapple. Add the pizzella last to keep it crunchy!
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