Savoury Parmesan and sage baci di dama
Crumbly hazelnut and Parmesan biscuits sandwiched with sage cream cheese.
Active time35 min
Cooking1 h
Total2 hResting : 30 min
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Ingredients
- 5 fresh sage leaves
- 80 g unsalted butter
- 120 g plain cream cheese
- 100 g grated Parmesan
- 100 g wheat flour
- 100 g blanched hazelnuts
- 1 pinch of ground black pepper
- 1 pinch of fine salt for the filling
- 1 pinch of fine salt for the dough
- 20 ml dry white wine
Preparation
Pulse the hazelnuts into fine crumbs without making a paste. Add the flour, cold diced butter and dough salt. Pulse briefly until sandy. Work in the Parmesan and cold wine by hand, just until the dough comes together.
80 g unsalted butter100 g grated Parmesan100 g wheat flour100 g blanched hazelnuts1 pinch of fine salt for the dough20 ml dry white wine- food processor
- knife
- chopping board
- mixing bowl
Heat the conventional oven to 180 °C. Shape small, even balls and space them on lined trays. Bake the trays in turn for about 25 minutes per batch until dry but still pale on top.
- oven
- baking tray
- baking paper
Cool the biscuits on a rack for about 30 minutes. Meanwhile, wash, dry and finely chop the sage. Mix into the cream cheese with the filling salt and pepper.
5 fresh sage leaves120 g plain cream cheese1 pinch of ground black pepper1 pinch of fine salt for the filling- cooling rack
- knife
- chopping board
- mixing bowl
- spatula
Divide the sage cheese over the flat sides of half the cold biscuits. Sandwich with the others, pressing lightly. Keep chilled until serving.
- spoon
- serving plate
Allergens
- Gluten
- Milk
- Tree nuts
- Sulphites
Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Molluscs, Mustard, Peanuts, Sesame, Soy.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration