Mousse and Roti sauce Ingredients

Gorgonzola mousse with caramelized pears, easy and tasty recipe

Ingredients for 18cm diameter by 5cm height shape with hole in the middle:

170g gorgonzola cheese

1 can of cream without serum

1/2 onion

2 tablespoons chopped parsley

12g (1 sachet) of unflavored gelatin powder

1 cup of boiling water

2 Portuguese pears (firmer) peeled and diced

1 1/2 tablespoon of sugar

nutmeg to taste

1 mini baguette bread

Decoration:

mint leaves

Fresca fresh currant (it can be whatever you have on hand, like strawberries for example)

Procedures to prepare it:

Grease the mold to be used with olive oil. Moisturize gelatin powder with a little cold water. Then dissolve it by placing the cup of boiling water and stir until completely dissolved. Reserve. Beat the cheese, onion, parsley, sour cream and gelatin already dissolved in a blender. Put the mixture in the greased pan, cover with plastic film and take it to the refrigerator for at least 4 hours or overnight.

Before unmolding, prepare the pear: place a tablespoon of sugar in a very hot skillet, as soon as it melts, place the pears in cubes and stir constantly. Add the nutmeg. When it begins to brown, add 1/2 tablespoon of sugar and stir for another 1-2 minutes (until golden and shiny). Remove from the pan to cool.

Unmold the mousse using a knife on the sides and middle of the mold. If necessary, remove the excess oil with a sheet of paper towel. Decorate by placing the pears on top of the mousse and the currant and mint leaves on one side. Serve with toast (I baked a thin sliced ​​baguette and drizzled with oil for 10 minutes). Served as an aperitif, but can be served with a salad. If you don't like gorgonzola you can make it with the cheese of your choice, or salami, sun-dried tomatoes

Roti sauce is the basis for a delicious meat sauce.

Roti sauce:

350g of beef shavings (from tenderloin)

850g ox ossobuco

2 large onions coarsely chopped

2 large carrots, coarsely chopped

3 coarsely chopped leeks

3 large garlic cloves, coarsely chopped

1/2 bunch parsley

1/3 cup tomato paste

1/3 cup of all-purpose flour

1 bottle of red wine

Ramos 3 fresh rosemary branches

Ramos 6 sprigs fresh thyme

olive oil

1 1/2 liters of water

1/3 bottle of Port wine (1 1/4 cup)

1 red onion with skin cut in 4 parts

Procedures to prepare it:

Remove the meat from the ossobuco and reserve the bones and meat separately. Clean a filet mignon reserving the meat and chips separately. Place the shavings, the ossobuco bones in a pan, sprinkle with a tablespoon of olive oil. Place in the oven at 200C for 45 minutes until it is golden brown, almost burning. Reserve. In a pan, brown the ossobuco meat in olive oil. When golden, place the onions and stir until golden (approx. 15 minutes). At this point put the rest of the vegetables and herbs and brown them well.

In another pan add the tomato paste, add the wheat flour and stir well. Add the red wine little by little, stirring with fouet and let it boil (if piling up, beat with a mixer or sieve). Add this strained wine to the pan with the vegetables and meat. Add the bones and shavings that are already golden / burnt to the pan. Cover the meats with water and simmer covered with the lid over low heat for 3 hours to reduce. (Remove the impurities / foam that forms). After this time strain and set aside. (The meat can be shredded and saved for other use).

In a small saucepan place the Port wine with the red onion with the skin, cut in 4. Let it reduce until 1/3 of the initial volume and add this reduced and strained wine to the roti sauce. Set the salt and reserve to use. Can be made before and frozen. If you don't have a port, replace it with 1 tablespoon of brown sugar or 1 tablespoon of honey.