Parmesan cornucopia  with mixed lettuce, grilled pears and truffle essence from chef Thomas Marchi at Filini restaurant, Radisson Blu, Yas Island.

Ingredients
30g grated parmesan
20g mascarpone
10g cream
30g mix of soft cheese
Half a pear
5g extra virgin olive oil
5g salt
5g black pepper
10g truffle olive oil
40g mixed lettuce (rocket, radicchio
and lollo rosso), cut julienne

Method
Heat a non-stick pan and melt the parmesan. Once the cheese turns golden, remove the pan from the stove. Carefully remove the parmesan from the pan and place it on to a plate. Before the parmesan cools off, roll it into a cone shape (cornucopia).

Cut the soft cheese into small pieces and place it in a bowl with cream and mascarpone. Mix together and whisk firmly to make a mousse. Add the salt, truffle olive oil and extra virgin olive oil. Mix well.

Cut the pears lengthwise, sprinkle them with salt, and grill them.

Mix the lettuce with salt and extra virgin olive oil. Fill the cone of parmesan with the prepared mousse. Place the lettuce on the plate, put the cone on top of the leaves in the centre, and garnish with pears before serving.

This recipe serves one and comes from chef Thomas Marchi at Filini restaurant, Radisson Blu, Yas Island.