A salad that smells like winter and a beautifully set table. Whole pears cooked in white wine with thyme and pepper, soft and full of aroma, becoming the heart of the dish. The contrast with the green leaves, persimmon and the creamy touch of gorgonzola makes it a perfect starter for any celebration.
Productos con los que prepararla
Ingredients
- 2 firm pears (peeled and whole)
- 150 ml white wine
- 1 sprig fresh thyme
- 6 –8 black peppercorns
- Green leaves (arugula, spinach, lamb’s lettuce)
- Chopped and toasted pistachios
- Thin slices of persimmon
- Gorgonzola cream (gorgonzola + a splash of cream)
Instructions
- Add the whole pears, white wine, thyme and peppercorns to the Pressure Cooker.
- Cook for 6 minutes on pressure mode to infuse them without sweetening.
- Carefully remove the pears and let them cool slightly.
- Prepare the plate with a base of green leaves and persimmon slices.
- Place a whole pear in the centre of each serving.
- Sprinkle with toasted pistachios and finish with threads of gorgonzola cream around it.
