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Receta Gorgonzola And Cheese Strudel With Spiced Pickled Pears

Name: Gorgonzola And Cheese Strudel With Spiced Pickled Pears
Ingredients: 12 ounce Young leeks, trimmed and sliced; 8 ounce Celery and leaves; 2 x Granny Smiths' apples, cored, skinned and diced; 8 ounce Mozzarella, cubed; 12 x Spring onions, minced; 4 ounce Minced walnuts; 3 Tbsp. Parsley, minced; 25 gm White bread; 2 x Cloves garlic; 10 sht filo pastry; 6 ounce Gorgonzola cheese, cubed; 4 ounce Butter; 6 x Hard conference pears; 4 ounce Soft brown sugar; 330 ml Cider vinegar; 4 whl cloves; 1 Tbsp. Balsamic vinegar; 1 Tbsp. Mixed peppercorns; 6 x Crushed juniper berries

de Global Cookbook

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Ingredientes

12 ounce Young leeks, trimmed and sliced
8 ounce Celery and leaves
2 x Granny Smiths' apples, cored, skinned and diced
8 ounce Mozzarella, cubed
12 x Spring onions, minced
4 ounce Minced walnuts
3 Tbsp. Parsley, minced
25 gm White bread
2 x Cloves garlic
10 sht filo pastry
6 ounce Gorgonzola cheese, cubed
4 ounce Butter
6 x Hard conference pears
4 ounce Soft brown sugar
330 ml Cider vinegar
4 whl cloves
1 Tbsp. Balsamic vinegar
1 Tbsp. Mixed peppercorns
6 x Crushed juniper berries

Direcciones

Heat 11/2oz butter and saute/fry the leeks and celery and leave to cold. Add in the apples and diced mozzarella cheese, spring onions, walnuts and 1 Tbsp. of minced parsley, season and mix. Make the breadcrumbs mix with garlic, parsley, celery leaves in a food processor. Blend till smooth. Lay a clean tea towel on the work surface and lay the strudel paste on top (brush with melted butter).
Sprinkle with breadcrumb mix then place the next sheet on top. Add in the mix and gorgonzola, fold over the pastry and wrap.
Brush the top and sides with melted butter and bake for 25-30 min.
Spiced pickled pears: Peel the pears leaving on the stalks. Place all the ingredients into a pan and simmer till the sugar has dissolved.
Place the pears into the liquid with lid on and cook for around 30 min.
Turn the pears regularly then turn off. Leave the pears to rest for 30 min in the liquid till tender and ready to use.
Serve warm or possibly cool.