Fiocchetti with Gorgonzola cheese in butter and thyme with pear sauce, speck crisps, and balsamic vinegar pearls
x4
Ingredients for 4 people
320 g Fiocchetti with gorgonzola cheese
100 g butter
Fresh thyme to taste
FOR THE PEAR SAUCE
3 Abate pears
20 g shallots
250 ml vegetable broth
80 g speck
FOR THE BALSAMIC PEARLS
100 g balsamic vinegar
1 g agar-agar
Vegetable oil as needed
Procedure
Peel and roughly chop the pears and cook them in the vegetable broth. Season to taste and blend everything with an immersion blender until smooth and homogeneous.
Slice the speck into thin strips and sauté in a non-stick pan until crispy. In a saucepan, combine the agar-agar and balsamic vinegar and heat.
Let the mixture cool slightly, then use a syringe to drop the liquid into the vegetable oil, previously chilled in the freezer for 1 hour, to create balsamic vinegar pearls.
Cook the Fiocchetti with gorgonzola cheese in salted boiling water, drain, and sauté in a pan with butter and thyme.
Spread the pear sauce on the plate, place the Fiocchetti with gorgonzola cheese on top, and garnish with crispy speck and balsamic pearls.
Chef Vito Amato, Junior National Italian Chef.
