Sil­via Colloca’s Ital­ian din­ners.

“Hold the pizza and pasta. There are all kinds of Ital­ian del­i­ca­cies to add to your reper­toire”

Sunday Herald Sun - Stellar - - Contents - SIL­VIA COLLOCA


“Make a few ex­tra for to­mor­row’s lunch”


2 Sheets But­ter Puff Pas­try

20g un­salted but­ter

2 es­chalots, finely chopped

3 corella or pack­ham pears, peeled, cored and cut into small chunks

200g gorgonzola dolce, cut into small pieces

1/2 cup shelled wall­nuts, toated and slightly crushed

1 egg, beaten Green salad to serve Pre­heat oven to 180°C. Cut the pas­try to make 8 equal rec­tan­gles, then chill un­til you’re ready to use it. Gen­tly heat the but­ter in a fry­pan. Add the es­chalot along with a pinch of salt and cook over medium-low heat for 1 minute. Add the pear and cook for a fur­ther 6-8 min­utes or un­til soft­ened and slightly caramelise­d. Turn off the heat and set aside to cool. Di­vide the pear mix­ture over four rec­tan­gles of pas­try. Di­vide the cheese be­tween these pas­try parcels. Sprin­kle some wal­nuts on top of each, then top with the re­main­ing pieces of pas­try. Use egg­wash on the edges, press­ing down with a fork to seal. Brush with more beaten egg and bake for 25-30 min­utes, un­til golden and the pas­try is cooked through. Serve hot or warm with a green salad. NU­TRI­TION • 18G PROTEIN • 21G SAT FAT • 40G CARB • 10G SUG­ARS • 880MG SODIUM • 660 CAL (2760KJ)

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