Glazed pears with dolcelatte, rocket and pata negra
A smart Italian appetiser or addition to an antipasti board. Pears are always good but once lightly cooked they turn into something very special. They work a treat when wrapped with creamy blue cheese and cured meats, like pata negra or Parma ham. All it needs is fresh rocket and it's good to go.
- oil
- 2 small pearscored and each cut into six wedges
- butter
- sherry vinegar
- brandy
- 2 tsp Dijon or wholegrain mustard
- 6 large slices pata negra or Parma hamcut in half lengthways
- 150g dolcelatte
- 24 rocket leaves
Nutrition: per serving
- kcal99
- fat7.8g
- saturates0g
- carbs2.5g
- sugars0g
- fibre0.5g
- protein4.9g
- salt0.71g
Method
step 1
Heat a little oil in a frying pan and add the pear wedges. Cook gently for a minute then add a knob of butter, a splash of sherry vinegar and a splash of brandy. Bubble until you have a syrupy liquid around the pears and then stir in the mustard. Turn the pears over once or twice to coat them all over.
step 2
Lay out the pata negra slices and put a piece of pear, a piece of dolcelatte and 2 rocket leaves on each. Roll up tightly so they don’t shed their filling when picked up. Cover with clingfilm until ready to serve.