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
Pears
Filling
Fregola sarda
Meat
Sauce
How it's done
Pears
Halve the pears lengthwise, remove the cores using a melon baller, place on a baking tray lined with baking paper.
Filling
Roughly chop the walnuts, place in a bowl. Mince in the garlic clove, remove the thyme leaves, add along with the Gorgonzola and honey, mix, season.
Fill the pears with the mixture, press down gently.
Bake
Approx. 10 mins. in the centre of an oven preheated to 200 °C. Remove.
Fregola sarda
Cook the pasta in boiling salted water until al dente. Drain the pasta, stir in the butter, keep warm.
Meat
Slice the pork fillet into 8 equal-sized medallions, season. Heat the clarified butter in a frying pan. Fry the medallions along with the thyme for approx. 2½ mins. on each side. Remove the meat and keep warm.
Sauce
Peel and finely chop the shallot. Heat the butter in the same pan. Add the shallot, sauté for approx. 2 mins. Add the Cognac, loosen any bits that have stuck to the pan. Pour in the stock and single cream, simmer for approx. 10 mins. Add the honey, season.
Serve
Serve the medallions with the sauce, fregola sarda and pears.
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