Coppa And Pears With Gorgonzola Sauce

Preparation:

Preparation: Peel the pears and cut them into thin slices. Arrange them radially on 4 serving plates. Sprinkle them with lemon juice to prevent them from blackening. Arrange the fourth part of the coppa slices on each round of pears like a flower. Melt the gorgonzola cheese while hot. Add the béchamel and mix well. Pour the hot sauce thus obtained on the prepared dish. Garnish everything with some walnut kernels. Complete the preparation by placing a sprig of parsley in the center of the plate. Advice: to melt the cheese without it sticking to the bottom of the container, it is better to use a bowl, immersed in a slightly boiling bain-marie; to garnish, prefer curly parsley, less aromatic, but decorative. Recommended wine: Oltrepò Pavese Barbera.