CACIO & PEPPE CHEESE STRAWS
Makes 12
INGREDIENTS:
1 sheet of all butter puff pastry
50g parmesan, finely grated
50g pecorino, finely grated
Freshly ground black pepper
Egg wash (1 egg and a splash of milk whisked together)
METHOD:
Pre-heat the oven to 180oC.
Roll out a sheet of puff pastry on a lightly floured surface.
In a small bowl mix together the cheeses, and add lots of freshly ground black pepper. Sprinkle ¾ of the cheese over the sheet of pastry.
Using a sharp knife cut 12 even vertical strips. Holding each end, twist each strip of dough about 3-4 times, then pinch the ends to help it keep its shape. Place the twists on a baking tray, evenly spaced apart.
Brush the straws with the egg wash, and sprinkle the remaining grated cheese on top, and also a sprinkle of sea salt.
Place the tray of cheese straws in a fridge for about 10 minutes before baking in the oven. The chilling will giving a lovely crispness once baked.
Place in the pre-heated oven and bake for 12 minutes.
