Scent of autumn
Ingredients for 10 portions:
- 1 mixed salad packet,
- 2 Kaiser pears,
- 1 pomegranate,
- 100 g Parmesan cheese slivers,
- 10 Colonnata lard slices,
- 1 “Castagne al miele Ginos” tin - chestnuts in honey (COD. 09001).
Citronette sauce:
- 2 spoonful of extra virgin olive oil (COD. 02201),
- 4 spoonful of lemon juice,
- Salt and pepper as required.
- Prepare the citronette sauce melting a pinch of salt in lemon juice, add some oil and sprinkle with pepper, then emulsify it with a immersion blender.
- Let it stand in a bottle for gastronomic garnishments.
- Remove the pear core paying attention not to wreck the fruit.
- Cut it in thin slices without removing the peel.
- Open a pomegranate and shell it.
- Drain the chestnuts' preserving liquid in a pan and allow it to boil until it reaches caramel consistency.
Compose the dish in this way:
Lay down pear slices and some salad leaves obtaining a mirror shape. Add the chestnuts, the pomegranate seeds, Parmesan cheese slivers and the Colonnata lard bud.
Season the pear slices with the chestnut's caramel and the mixed salad with citronette sauce drops.
