Mille Foglie Pear And Gorgonzola
Mille Foglie Pear And Gorgonzola

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, mille foglie pear and gorgonzola. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Millefoglie of carasau, gorgonzola mousse and onion confit Consortium for the Protection of the Gorgonzola Cheese en.gorgonzola.com. Millefoglie di carasau, mousse di Gorgonzola DOP e. Antipasti • Secondi piatti • Stuzzichini.

Mille Foglie Pear And Gorgonzola is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Mille Foglie Pear And Gorgonzola is something that I have loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook mille foglie pear and gorgonzola using 5 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Mille Foglie Pear And Gorgonzola:
  1. Get 4 small squares of puff pastry per person (3x5 inches)
  2. Get Few slices of pear per person
  3. Make ready Few slices of Gorgonzola per person
  4. Take Butter to glaze
  5. Make ready Chopped nuts to serve

That is my kind of pizza. For your sauce, make a little mixture of thyme, olive oil, and honey. Top the pizza with caramelized onions and cheese. Layer on the caramelized pear slices, and crumble over.

Steps to make Mille Foglie Pear And Gorgonzola:
  1. Brush each pastry square with a little melted butter
  2. Add cheese then pear on top. Add a pastry slice on top and continue until ingredients finished
  3. Brush final layer with butter and bake at 200 for about 12 mins
  4. Serve with chopped nuts 😀

Pears, prosciutto, and gorgonzola are the perfect sweet and salty pairings in this grown up pizza! Sprinkle the shredded cheeses and gorgonzola crumbles all over the pizza. Top evenly with the sliced pear, prosciutto, and caramelized onions. Add the cooled pear mix to the gorgonzola, ricotta and pepper and mix well. I like to chill this before I use this as a filling.

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