RecipesHello everyone, I'm Ersilia. I love cooking and treating my family, my husband Emiliano and our little Enzino, with rich and delicious dishes using healthy, tasty ingredients. This is why Parmareggio products are never missing in our fridge. Come with me, I'll invite you in my kitchen where we can find lots of ideas to treat your families and guests with Parmareggio Parmigiano Reggiano.
recipes ERSILIA
Preparation
Wash, dry and slice the pears lengthwise, without removing the peel.
Place the pears in a large plate taking care to leave some free space.
Meanwhile, mix the gorgonzola cut into cubes and the Parmareggio 24-month old Parmigiano Reggiano and the Parmareggio Cream Spread in a bowl.
Sprinkle the green pepper on the mix and stir gently.
Transfer the mix onto the plate of pears.
Complete with drops of Modena Balsamic Vinegar all around and serve with the croutons.
Pears and cheese
| Ingredients | |
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4 Abate (or Williams) pears 100 g. of firm gorgonzola 150 g. of Parmareggio Cream Spread Parmareggio 24-month old Parmigiano Reggiano slivers 1 coffee spoon of green pepper Modena balsamic vinegar Croutons |
Preparation
Wash, dry and slice the pears lengthwise, without removing the peel.
Place the pears in a large plate taking care to leave some free space.
Meanwhile, mix the gorgonzola cut into cubes and the Parmareggio 24-month old Parmigiano Reggiano and the Parmareggio Cream Spread in a bowl.
Sprinkle the green pepper on the mix and stir gently.
Transfer the mix onto the plate of pears.
Complete with drops of Modena Balsamic Vinegar all around and serve with the croutons.
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