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
Bacon and pears
Dough
Utensils
One springform pan (approx. 26 cm in diameter), base lined with baking paper, sides greased.
How it's done
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Bacon and pears
Without adding any oil, fry the bacon in a non-stick frying pan for approx. 2 mins. Add the onions, sauté for approx. 5 mins., stirring occasionally. Add the pears and continue to cook for approx. 2 mins. Remove the pan from the heat, allow to cool slightly.
Dough
In a bowl, mix the flour with all the other ingredients up to and including the bicarbonate of soda. Add the butter, milky water and pear syrup, mix and knead to form a soft, smooth dough. Knead in the bacon and pears, transfer to the prepared tin, press down slightly. Sprinkle with polenta and rosemary.
To bake
Approx. 35 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.
How-tos
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