• Baker-Pastry Chef
  • Horeca

Cheese lardons pepper muffin

  • An original recipe from Giambattista Montanari
  • Recipe calculated for 40 pieces
  • 2 completion stages


Cheese lardons pepper muffin

  • Mix the first six ingredients together in a stand mixer fitted with a flat beater.
  • In a separate bowl, mix together the eggs, yoghurt and milk.
  • Skim the fat off the lardons in a little water, brown the shallot in the butter, add the diced red pepper and lardons and cook for a few minutes.
  • Leave to cool and mix together with the mozzarella and Fontina.
  • Mix the liquid and powdered ingredients together, ensuring the mixture is smooth and doesn’t contain any lumps before adding the solid ingredients.
  • Divide the mixture into muffin tins, chill for 2 hours at 4°C and bake at 180°C for 15 minutes.
125 g flour for shortcrust 100 g Fontina, cut into small cubes 180 g smoked lardons 130 g sweet red pepper 50 g shallots 98 g Traditional Butter 82% fat – Block 250 g whole milk 200 g greek yoghurt 350 g eggs 10 g erythritol 6 g salt 60 g grated Grana Padano 20 g baking powder 365 g polenta bramata (coarse grain) 100 g mozzarella


Finishing touches

  • Decorate as you like with the Sculpture.