Crispy pastry filled with ricotta and pear slices, baked in the oven and finished with an aromatic touch that enhances the sweetness of the fruit.
Videoricetta
Ingredienti
- 300 g fresh ricotta
- 2 Williams or Abate pears
- 40 g walnuts
- 1 tbsp honey
- 1 tsp lemon zest
- Balsamic Vinegar of Modena IGP Gold Leaf 3 Seals
- Black pepper
Procedimento
Preparing the ricotta
1. Place the ricotta in a bowl.
2. Work it with a spatula until creamy.
3. Add the honey and lemon zest.
4. Refrigerate for 15 minutes.
Preparing the pears
5. Wash the pears and cut them into cubes.
6. Sauté for a few minutes in a pan with a small knob of butter.
7. They should soften without losing all their texture.
Plating
8. Create a base of ricotta cream.
9. Add the diced pears.
10. Scatter over the broken walnuts.
11. Finish with drops of Gold balsamic vinegar.
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Gold Balsamic Vinegar – Ricotta and Pears
Crispy pastry filled with ricotta and pear slices, baked in the oven and finished with an aromatic touch that enhances the sweetness of the fruit.
Ingredienti
- 300 g fresh ricotta
- 2 Williams or Abate pears
- 40 g walnuts
- 1 tbsp honey
- 1 tsp lemon zest
- Balsamic Vinegar of Modena IGP Gold Leaf 3 Seals
- Black pepper
Procedimento
Preparing the ricotta
1. Place the ricotta in a bowl.
2. Work it with a spatula until creamy.
3. Add the honey and lemon zest.
4. Refrigerate for 15 minutes.
Preparing the pears
5. Wash the pears and cut them into cubes.
6. Sauté for a few minutes in a pan with a small knob of butter.
7. They should soften without losing all their texture.
Plating
8. Create a base of ricotta cream.
9. Add the diced pears.
10. Scatter over the broken walnuts.
11. Finish with drops of Gold balsamic vinegar.