- onion: 0.25 piece(s)
- garlic cloves: 6 piece(s)
- fennel: 2 piece(s)
- pears: 3 piece(s)
- chili: 1 tsp
- bread crumbs: 100 g
- Gorgonzola cheese: 100 g
- hazelnut butter: 2 tbsp
- salt: 1 tsp
- pepper: 1 tsp
- olive oil: 1 tsp
- vegetable stock: 100 ml
- cream: 50 ml
- cider vinegar or white wine: 2 tbsp
Chop the onions finely and sweat them for a minute.
Finely chop the pear, add it to the onions and sear them for two minutes. Add the chili and a bit of salt and sear for another 2 minutes.
Deglaze with apple vinegar, vegetable stock and cream. Season with pepper and let it simmer for about five minutes.
Coarsely chop the fennel and the garlic and add them. Stir them in and cook them on the highest setting until everything has been brought to a boil.
Add some Gorgonzola cheese and hazelnut butter according to your liking. Put it into your oven for 20 minutes at 180°C on upper and lower heat.
Sprinkle with the bread crumbs and put it into your oven for another 30 minutes at 220°C on upper and lower heat. When the bread crumbs have reached the desired brownness your dish is ready!