Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Nuts
Pears
Ricotta mixture
To shape
Utensils
*-*
How it's done
Nuts
Toast the walnuts in a frying pan without any oil. Remove, finely chop and leave to cool.
Pears
Heat the butter in a pan. Add the onions and pears, cook for approx. 5 mins. until soft, stirring occasionally. Add the lemon juice, leave to cool.
Ricotta mixture
Thoroughly mix the eggs, ricotta, gorgonzola, ¾ of the cheese and the baking powder in a bowl, season.
To shape
Place the baking paper and pastry in the tin, firmly prick the base with a fork. Press down gently around the edges. Spread the nuts over the pastry base. Spread half of the ricotta mixture on top. Add the pears and the remainder of the ricotta mixture, smooth down. Arrange the pear slices on top, sprinkle with the remainder of the cheese.
To bake
Approx. 40 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly then remove from the tin.
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