- 1/2 kale
- 300g of smoked bacon
- 50g semi-salted butter
- 3 tablespoons of olive oil
- 300ml full cream
- 250g of Fourme d’Ambert cheese
- 2 pears
- 500g of radiatori pasta
- pecan nut
- salt pepper
You’ll get half of it.
Remove the first few leaves, wash it if necessary. Then cut into thin strips.
I took here thick cut smoked brisket. Make beautiful lardons with it!
Put the semi-salted butter and olive oil in a large frying pan. pour in the bacon.
Let them color nicely;
Remove them from the pan and leave the fat inside.
Add the kale.
When it is well cooked, after 15-20 minutes, pour the cream.
Remove the crust from the Fourme cheese (you can also leave it on!) and cut it into pieces.
Add it to the pan.
Stir to melt it well. Put salt and pepper at your taste.
Peel and quarter the pears.
Cut each quarter into thinner pieces. Pour a little olive oil into a small pan and place the pear pieces on top.
Season with salt and pepper.
Bake the dough as directed on your package.
Drain them well.
Add the bacon.
Pour the slices into plates, top with caramelized pears and sprinkle with pecans. A last turn of black pepper from the mill and serve without waiting!
