|
 |
| Menu |
| Recipes for the Whole Year |
 |
Pears, that wonderful fruit that is just ripe for picking in September, is a great favorite at the end of meals, and is also used to make dishes and distilled liqueur.
Italy is the greatest producer in the world of this fruit, which is also used to prepare aqua vitae, known as Williamine, after this type of pear. In the XVIIIth and XIXth centuries a highly fashionable liqueur, called ratafee, with a pale green color and harmonious taste, was made from pears.
|
|
Vol-au-vent with pears
and gorgonzola cheese |  |
12 vol-au-vents - 150 g./5 oz. stracchino cheese (very soft variety of cheese) - 100g./31/2 oz. savory gorgonzola cheese - 1/2 cup cream - 2 pears - pepper - 1 lemon
Place cheese and cream in a bowl and work into a cream. Peel pears, remove core, cut into cubes and sprinkle with lemon juice. Add them to cheese mixture, mix in well and pour into vol-au-vents, sprinkling with freshly ground pepper.
N.B. Ingredients are given for 4 portions. | 
 |
| Pinot Brut
Blanc de Blancs
Santa Margherita
Pale straw-yellow color with green overtones and fine perlage. Intense, clean nose with elegance and refinement, whiffs of pear and hawthorn blossoms.
Serve at:
8°-10° C.
|
 | |
|
|
