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Velvety pear, gorgonzola and speck

ingredients

servings

4

Iodized salt

to taste

Butter

40 oz

Shallots

1 unit

Potatoes

4 unit

Pears

3 unit

Vegetable broth

1 fl oz

Speck

2 slices

Gorgonzola cheese

150 oz

soups from Italy

Velvety pear, gorgonzola and speck

Velvety pear, gorgonzola and speck

with meat with lactose high in potassium

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Velvety pear, gorgonzola and speck

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.

Velvety pear, gorgonzola and speck step 1

step 1

Peel the potatoes and pears and cut them into desserts.

Velvety pear, gorgonzola and speck step 2

step 2

Melt the butter in a pan and combine the sliced ​​shallot.

Velvety pear, gorgonzola and speck step 3

step 3

Let it dry with a gentle flame stirring often for about 5 minutes until it has softened.

Velvety pear, gorgonzola and speck step 4

step 4

Combine the potatoes and pears with cubes and stir them to flavor.

Velvety pear, gorgonzola and speck step 5

step 5

Salts and add the broth until the potatoes are cooked (about 30 minutes).

Velvety pear, gorgonzola and speck step 6

step 6

During the cooking time of the soup, remove the fat (if present) from the slices of speck and cut it into strips.

Velvety pear, gorgonzola and speck step 7

step 7

non-stick frying pan trying to prevent the strings from overlapping.

Velvety pear, gorgonzola and speck step 8

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.

Velvety pear, gorgonzola and speck step 9

step 9

Serve, decorating with speck and a pepper sauce.

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