Ingredients for about 17/19 stars:
1 roll of pastry (if a rectangular pastry sheet is used it will make more stars)
6/7 slices Fiocchetto Franciacorta
Parmesan cheese flakes to taste.
rucola washed and dry q.b.
extra virgin olive oil to taste
Unroll the pastry base and use three star-shaped pastry cutters of three different sizes to cut the large bottom stars first, then the medium-sized and finally the small stars.
Now assemble the stars: stick the medium star to the large bottom one with a tiny amount of water and then the small one.
Place all the stars in a large oven tray lined with greaseproof paper and bake at 190° for about 7 minutes. Leave to cool and then separate each star into two halves by cutting through it horizontally very carefully with a knife.
Now put a small piece of Franciacorta Fiocchetto, a few rocket leaves, flakes of Parmesan cheese and a drop of extra virgin oil on the bottom of each star.
Cover each star with its top half and serve the Franciacorta Fiocchetto and Parmesan Cheese Stars.