Ingredients for 2 people
200 g of Robiola Osella
1 roll of puff pastry
1 beetroot (vacuum packed)
1 slice of pork cheek, cut into cubes
salt and pepper
Use a heart-shaped biscuit cutter to make 8 puff pastry hearts Place two hearts on a baking tray lined with baking paper to use as a base. Using a slightly smaller cutter, cut 6 hearts out of the remaining 6 larger hearts. Discard the smaller hearts and keep only the hearts with the hole in the middle.
Beat the egg and brush over the outer edges of the heart-shaped bases and place the hearts with the hole in the middle on top, continuing until there are three hearts with holes on each base. Brush the beaten egg between the various layers so that they stick together and bake in the oven at 200°C for 15 minutes.
Blend the beetroot with the Robiola Osella, salt and pepper. Fry the pork cheek in a pan over a high heat, until crisp, without adding any oil.
When the hearts have cooled to room temperature, fill them with the Robiola Osella cream and decorate with the crispy pork cheek.