To buy condiment-grade balsamico and aceto balsamico tradizionale, see Sources and Resources, (page 260 in the book).
4 very ripe Bosc or Winter Nellis pears
1/2 cup very fresh ricotta (preferably sheep's milk)
1/4 cup toasted walnuts, chopped
Balsamico extra vecchio, for drizzling
Preheat the oven to 375 degrees F. Peel and core the pears and arrange them cored side up in a buttered baking dish. Bake the pears for 15 to 20 minutes, or until tender to the tip of a sharp knife.
Serve the pears while still blood warm with a dollop of fresh ricotta and a scattering of walnuts. Spoon any juices remaining in the baking dish over and around the pears. Drizzle balsamico extra vecchio over each portion at the table.
Cooking by Hand
by Paul Bertolli
Hardcover, $40.00, 288 pages
Recipe reprinted by permission
This page created January 2004
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