Barilla recipes

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Bread Croutons with Parmigiano Cheese Mousse and Pears Poached in Red Wine


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Bread Croutons with Parmigiano Cheese Mousse and Pears Poached in Red Wine



Ingredients for 6 people


2 cups Sangiovese Wine (May Substitute Red Wine)
1 Whole Clove 1 Cinnamon Stick
5 Black Peppercorns
1 tablespoon Sugar
1 Fresh Pear
1/2 cup Heavy Cream
4 ounces Parmigiano Reggiano Cheese Freshly Grated
24 sliceS French Bread
2 tablespoons Extra Virgin Olive Oil



Preparation
1. Zest lemon

2.   Simmer wine in a small pot

3. Add spices, lemon zest and the sugar and continue to simmer for 10 minutes

4.   Peel the pear and cut into small diced pieces

5. Poach the dices in the red wine

6. Remove from heat and let cool

7.   Bring heavy cream to a boil in a separate pan

8. Stir in the parmigiano cheese

9. Remove from heat and cool until mixture is spreadable

10.   Slice the french bread drizzle with olive oil and place it in the oven at 400°f until crispy, approximately 8-10 minutes

11.   Spread parmigiano cheese cream mixture on bread slices and garnish with pear dices and parsley