I will only indicate the weight of the ingredients and I will leave it to you depending on how big a company will prepare its taste buds and belly. And basically, the ratio of the amount of cheese to the other ingredients is according to your taste. The entertainment should be small and great to suit the served aperitif.
Crunchy pollen with pear and gorgonzola dolce
22. April 2015
The aperitifs are now ripped with a bag and so I have two tips for you to find an easy but gourmet finger food that fits the aperitif.
Crunchy pollen with pear and gorgonzola dolce. Polenta can also be changed for a dough, a similar recipe can be found in my cookbook , where the pears are already baking on a dough dish, then add a few drops of honey and walnuts, another tip to take this recipe. Believe me, it's a delicacy.
The second recipe is on Red Cheese Halloumi with sweet cherry tomatoes and mint .
20 minut
-
6
porcí
Postup
1.
First, prepare your polenta. Smash the smaller sheet or baking dish with some olive oil. For 100 g polenta you will need 400 ml of water or ideally broth. Bring the liquid to the boil, stir with a dropper and add all the polenta with a pinch of salt. You can also add some herbs, the most typical is thyme. Continue heating for two minutes while stirring. You can add a spoon of grated parmesan to this mix, for a stronger taste. Pour this polent slurry onto the prepared sheet and spread it to the desired thickness. Let cool and cut the desired shapes. You can use cutouts or just cut the rectangles, squares or triangles using the knife. Then fry in the pan in the pan. The pan should be rather dry. Do not be afraid this process takes quite a while.)
2.
Prepare the pear, it may or may not be peel, but remove the kernels. In order to prevent the pear from becoming brown due to oxidation, it is good to immerse it for a while in a cold water bath and half lemon juice.
Now only have to serve. For crunchy polent bases, put a slice of pear and proportional to the lump of gorgonzola. The pinch will come in handy to make sure your guests do not dirty the fingers too, and the gorgonzola from the pear will not glide on their sure-fire holiday.)
