Home Savory Kale, Fourme d’Ambert cheese, pears and pecans pastry

Kale, Fourme d’Ambert cheese, pears and pecans pastry

Difficulté : Easy
Catégorie : Savory
Cout : Affordable

This is my second recipe for my two-recipe mini partnership with Plaimont wines! I’m sticking with winter flavors with this radiatori pasta with kale, in a Fourme d’Ambert cream, topped with caramelized pears and pecans. It’s a real treat, rich and comforting, perfect with a glass of red wine. 

For 4 to 6 people: 
  • 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
Prepare your kale. 

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.

Let it cook and if necessary put a lid on it to make it easier to cook the cabbage, which doesn’t melt much.

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.

Turn them from time to time, they should be well cooked and caramelized. 

Bake the dough as directed on your package.

Drain them well.

Return them to the pot and pour the green cabbage with the Fourme d’Ambert cream. 

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!

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