Crispy potato-parmesan scoops with spiced pear and toasted walnut

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a mini muffin pan or small-cavity mold with 1 tablespoon of olive oil.

2. 2

   Finely grate the potato, place it in a clean kitchen towel, and squeeze very well to remove as much moisture as possible.

3. 3

   In a bowl, combine the grated potato with the Parmesan, cornstarch, salt, black pepper, and 1 tablespoon olive oil until evenly mixed.

4. 4

   Divide the mixture among the cavities and press it over the bottom and up the sides to form thin little scoops or cups.

5. 5

   Bake for 18 to 20 minutes at 220 °C / 425 °F, or until the edges are deeply golden and crisp. Let rest for 5 minutes before carefully unmolding.

6. 6

   While they bake, melt the butter in a skillet over medium heat. Add the diced pear and ground cinnamon, and cook for 3 to 4 minutes until tender but still holding its shape.

7. 7

   Add the chopped walnuts to a small dry skillet and toast for 2 minutes over medium heat, stirring, until fragrant. Remove from the heat.

8. 8

   Fill each crispy scoop with a small spoonful of sautéed pear, finish with toasted walnuts and chopped fresh chives, and serve immediately to keep the crisp texture.