Pasticcio delicious with Tortiglioni
soups from Italy
Velvety pear, gorgonzola and speck
Velvety pear, gorgonzola and speck
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
In the cold season, velvety is my favorite food comfort. Simple and fast, they lend themselves to being prepared with various vegetables and why not, even with fruit and good cheese.
preparation
step 1
Peel the potatoes and pears and cut them into desserts.
step 2
Melt the butter in a pan and combine the sliced shallot.
step 3
Let it dry with a gentle flame stirring often for about 5 minutes until it has softened.
step 4
Combine the potatoes and pears with cubes and stir them to flavor.
step 5
Salts and add the broth until the potatoes are cooked (about 30 minutes).
step 6
During the cooking time of the soup, remove the fat (if present) from the slices of speck and cut it into strips.
step 7
non-stick frying pan trying to prevent the strings from overlapping.
step 8
Once the soup is cooked out of the fire, unite the crust of the crust and cut into small pieces and mix it with a diving mixer until it is creamy and velvety.
step 9
Serve, decorating with speck and a pepper sauce.