Four cheese medaglioni with pear, bilberry and creme fraîche sauce

  • 1 pack speck and brie Medaglioni
  • 3 pears
  • 300 g (10.5 ounces) creme fraîche (or greek yoghurt with 2% of fats)
  • dehydrated bilberries
  • extra-virgin olive oil
  • water or vegetable stock as required
  • rosemary
  • parsley
  • butter as required
  • salt and pepper
Peel pears, remove core and cube them. Heat a drizzle of oil with some sprigs of rosemary in a saucepan. Add pears, roast them, then add pour very hot water little by little and start stewing. Add salt and pepper to taste. Wholly tenderize the pears until they melt by adding, little by little, water or vegetable stock in case you already have it at disposal. Blend the pears very smoothly with an hand-held liquidizer. Strain the pears. Then add creme fraîche to the pear purée and incorporate it carefully, add salt and pepper to taste and strain everything once again to obtain a very smooth and velvet sauce. Cook medaglioni in a pan with a knob of butter, a glass of water and a pinch of salt for 5 minutes. Melt butter in a pan and add a bit of pasta cooking water to obtain a sort of cream, where you will stir fry medaglioni once they are drained. Pour the creme fraîche and pear sauce on each soup plate, then lay down medaglioni and garnish with some bilberries broken to pieces by hand and chopped parsley.
Cook time:
20 minutes

Comments are closed.