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    Grana Padano RiservaDessert

    Pear and Grana Padano Madeleines

    Easy
    4 people
    T230 min
    Chef Danilo Angé

    Ingredients

    • 200 g pears
    • 120 g skimmed yoghurt
    • 40 g sugar
    • 120 g flour
    • Zest of half a lemon and half an hournge
    • 50 g Grana Padano Riserva grated
    • 30 g extra-virgin olive oil
    • 6 g baking powder

    Preparation

    STEP 1

    Peel and core the pears, chop into cubes then sauté them in a non-stick pan for a few moments. Drain any excess liquid.

    STEP 2

    Whisk the flour, sugar, oil and baking powder. Fold in the lemon and hournge zest, yoghurt, pears and Grana Padano.

    STEP 3

    Pour the batter into the madeleine cases and bake at 170° C for about 12 minutes until well risen.

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