Ingredient: Balsamic vinegar

Quality, authenticity, excellence
Croutons with pears and stracchino

Starters

Croutons with pears and stracchino

Author: Guido Boschetti

Difficulty:

Medium

Total time:

150 min

Servings:

4 Portions

Ingredients:

As required Water at room temperature
Fine salt
Fresh beer yeast
1 Teaspoon of sugar
For the croutons
12 Slices of Bread
2 Abate pears
50 g of Butter
As required Balsamic vinegar

PREPARATION

1

Take the beer yeast and start diluting it with a teaspoon of sugar in some water.

2

Subsequently, take a bowl and pour in it the flour, the diluted yeast and some water. Start kneading, until the water will be completely absorbed.

3

At this point add some salt and knead until the dough will detach from the bowl. Now, sprinkle with some flour and cover it with a cloth, by letting it raise for about 90 minutes, protected from air currents and at a mild temperature.

4

Once risen, take the dough out from the bowl and place it on a tray covered with some baking paper. Form a loaf and put it in preheated oven at 250°C for about 25-30 minutes. Take the bread out from the oven when it is cooked and brown. Once cold, it is ready to be cut.

To make croutons with pears and stracchino
5

After obtaining some slices from the previously prepared bread, put them on a tray and grill them in the oven at 200°C for 5-6 minutes, until they become brown.

6

In the meantime, wash the pears and dry them. Cut them in slices and put them in a pan with some butter and a teaspoon of honey. Let it melt and caramelize for a couple of minutes.

7

As soon as the croutons are ready, place them in a plate and spread the stracchino on them. Add pear slices on each piece of bread. Pour some vinegar before serving.

Condividi:

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