Gorgonzola and Pear Sacchetti with Fig Crema
Gorgonzola and Pear Sacchetti with Fig Crema
Directions
- In a saucepan over medium heat add alfredo and whisk in fig jam. Simmer for 4-5 minutes.
Add salt to the water in a saucepan over high heat. Bring to a boil then add sachets and cook until they float. About 2-3 minutes.
- Remove from water with slotted spoon.
- Dot sauce on six spots on plate then place a sachet on top of each.
Place hand torn pieces of prosciutto around sachets.
Drizzle some sauce over the top of each sachet.
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Sprinkle chives and parmesan over plates for garnish then serve.
Ingredients
- 6 ea Piancone Epicureo® pear and gorgonzola sachets
- 1/2 gal water
- 1 tbsp sea salt
- 1 slice Piancone® prosciutto
- 2 tbsp fig jam or preserves
- 1/2 cup Roma® Alfredo Sauce
- 1 tbsp Magellan® Walnuts, toasted for garnish
- 1 ea Peak Fresh Produce® Basil, leaves, chiffonade, for garnish
- 1 tbsp Roma® Cheese Grated, Pecorino Romano, for garnish
Chef James Amato - Director of Roma and Customer Business Development, Performance Foodservice - Florida
