Fiocchetti al gorgonzola with butter and thyme, pear sauce, speck crisps and balsamic vinegar pearls
x4
Ingredients for 4 people
320 g Fiocchetti al gorgonzola
100 g butter fresh thyme to taste
FOR PEAR SAUCE
3 Abate Fetel pears
20 g shallot
250 cl vegetable stock
80 g speck
FOR BALSAMIC PEARLS
100 g balsamic vinegar
1 g agar-agar
sunflower oil to taste
Procedure
Peel and coarsely chop pears and cook them in vegetable stock. Adjust flavour and blend everything with the aid of an immersion blender until you obtain a smooth and homogeneous mixture.
Cut speck into thin strips, and brown them in a non-stick pan until they become crisp. Add agar-agar and balsamic vinegar in a saucepan and place on heat.
Allow mixture to cool and, with the help of a syringe, drop some drops of liquid into seed oil, previously put in the freezer for 1 hour in order to obtain balsamic vinegar pearls.
Cook Fiocchetti al gorgonzola in boiling salted water, drain and sauté in a pan with butter and thyme. Pour pear sauce on the bottom of the plate, place Fiocchetti al gorgonzola and garnish with crispy speck and vinegar pearls.
Chef Vito Amato junior italian national chef team.
