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Pears come in all different varieties – from tart to sugar-sweet. The type of pear you use will depend on whatever twist you want to give your ricotta cake. It's a sort of cheesecake – just a spicy one. The pears and sautéed onions add a sweet note, but ultimately this is a hearty recipe that is suitable as an indulgent appetizer or a simple supper. Why not enjoy it with a glass of crisp white wine. And a chicory salad.
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
How it's done
Toast the walnuts in a frying pan without any oil. Remove, finely chop and leave to cool.
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.
Thoroughly mix the eggs, ricotta, gorgonzola, ¾ of the cheese and the baking powder in a bowl, season.
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.
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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