Panna cotta with cheese and pears. Photo and recipe taken from “Welcome to Casa Pappagallo” by Luca Pappagallo (Vallardi).
THENGREDIENTS X 4:
400 g fresh cream
75 g sugar
75 g whole milk
8 g gelatin in sheets
80 g fresh pecorino
20 g aged pecorino.
TO SERVE:
1 pear
1 tablespoon of sugar
1 tablespoon of water
flakes of aged pecorino to taste
honey to taste
Method
Soak the gelatine leaves in cold water and keep aside. In a saucepan, heat half the cream and the milk, add the diced fresh pecorino and the grated aged pecorino.
Melt, add the sugar and mix until everything is uniform. Add the gelatin and the remaining cream, stir to dissolve the gelatine sheets and fill the glass jars.
Transfer to the refrigerator and let it harden for 8 hours. Then, slice the pear leaving the peel. Cut it into cubes and put it in a pan with 1 tablespoon of sugar and 1 tablespoon of water, letting it caramelize slightly over low heat.
Serve, adding the sliced pear to the panna cotta, a few flakes of aged pecorino and a little honey.
Guest of taste
“Welcome to Casa Pappagallo” by Luca Pappagallo (Vallardi).
The panna cotta recipe comes from Welcome to Casa Pappagallo (Vallardi), where the landlord, Luca Pappagallo, “Cook” and famous blogger, collects his chosen dishes. Great regional classics and variations on the theme.
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