Tag: pears

Risotto with cheese and pears – Italian Cuisine

First, prepare the pecorino cream by mixing the grated cheese with pepper and enough cold water to create a thick cream.

Peel the pears and cut 1 into cubes.
Cut the other into thin slices and brown it in a non-stick pan with a knob of butter: you will use it to decorate the dish.

Brown the chopped shallot with a drizzle of oil, then add the rice and toast it lightly.
Add the diced pears and cook everything together for a few minutes, then blend with the wine.

Once the wine has evaporated, start cooking with the broth, adding it little by little.
When cooked, stir in the pecorino cream

The risotto with cheese and pears is ready: serve, decorate with the slices of caramelized pear (and, if desired, with some toasted hazelnuts) and serve.

Pasta with mushrooms, pears and gorgonzola – Italian Cuisine

First of all wash and peel the pears and cut them into cubes.

Put them in a saucepan or non-stick pan with butter and sugar and cook for about ten minutes, so that they begin to caramelize without darkening.

Meanwhile, soak the dried mushrooms in hot water for at least 10 minutes.
Brown the garlic with oil in a non-stick pan, then add the coarsely cut and lightly squeezed mushrooms and let them flavor, finally add the pears.

Meanwhile, cut the cheese into cubes and cook the pasta, draining it al dente and keeping a little cooking water.

Add the pasta to the sauce, add the gorgonzola (and, if needed, a little cooking water), mix and season with salt and pepper.

The pasta with mushrooms, pears and gorgonzola is ready, plate up and serve immediately.

Pears and pineapple tarte tatin recipe – Italian Cuisine

Ingredients

360 g Slices of pineapple
230 g Rolled puff pastry
180 g Sliced pear pulp
60 g Sugar
60 g Butter
1 pc Yolk
Milk
Rosemary
salt

Duration: 45 min

Level: Easy

Doses: 8 people

For the pear and pineapple tarte tatin recipe, beat the yolk with a tablespoon of milk.

Melt the butter with the sugar and a pinch of salt in the pan until it becomes an amber color, then distribute it on the bottom of a mold (diam 26 cm, h 5 cm).

Immediately add a whole slice of pineapple in the center and then radiate around the rest of the pineapple slices cut in half, alternating them with slices of pear. Season with a finely chopped rosemary and cover with the puff pastry.

Brush with beaten egg yolk and bake at 180 ° C for 20 ', then continue at 190 ° C for another 10'.

Remove from the oven and turn immediately onto a serving dish. Decorate to taste with rosemary.