Code C20

Fiocchetti al gorgonzola with butter and thyme, pear sauce, speck crisps and balsamic vinegar pearls



Ingredients for 4 people

320 g Fiocchetti al gorgonzola

100 g butter fresh thyme to taste


3 Abate Fetel pears

20 g shallot

250 cl vegetable stock

80 g speck


100 g balsamic vinegar

1 g agar-agar

sunflower oil to taste


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.


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