Anne's Blog

Pears, Prosciutto, Parsley and More: a Tasty Antipasto Recipe

Date: September 10, 2018 - categories: , - Leave your thoughts

A delectable new cheese now tempts at our favorite local  caseificio  (literally, “cheeese-maker” or a place where cheeses are made and sold) :   ‘blue di pecorino,”  i.e.,their own sheep’s milk Roquefort:

Pino loves that  cheese. Not sure you’ll like it?  Next time you’re in Assisi, come with me to the caseificio and taste it (as friend Claire did):

We tried a selection of buonissimi cheeses and took home various ones: 




….including of course, that blue di  pecorino to highlight this antipasto:

Formaggio e Pere al Forno (“Baked Pears and Cheese”)

Ingredients (for 4 – 6 persons):

1 ripe pear for every 2 persons (I used three large ones today)

1 slice of prosciutto or speck (a northern Italy smoked prosciutto – my choice) for every 2 persons

3/4 c crumbled Roquefort,  pecorino blue or Gorgonzola cheese (or another bleu cheese)

3/4 c milk, approximately

3/4  c chopped walnuts

1 small bunch parsley, finely-chopped

Extra virgin olive oil, q b, (“quanto basta” or “as much as you need”)

Pre-heat to 375 F.  Peel pears, remove cores and cut into 4 slices, lengthwise.

Roll each pear slice in the prosciutto or speck (which I used today) and place pear slices in a baking dish drizzled with olive oil:

Put in oven at about 375° for 10 minutes.  Finely diced parsley and chop walnuts:

Crumble cheese. Warm milk in saucepan, stirring in crumbled cheese until cheese melts and liquidy sauce forms:

Pour creamy mixture over hot pears and garnish with diced parsley and crushed nuts.  Serve.

Buon appetito!



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