Pears with PGI Finocchiona cream – A Lucia Grotti recipe

Ingredients for 4 servings:

  •  n°2  Abate pears
  •  80 gr PGI Finocchiona
  • 40 gr Green celery
  • 100 gr Mascarpone
  • 20gr  PGI Extra Virgin Tuscan olive oil
  • Salt as needed
  • Grated lemon zest as needed
  • 40 gr Flakes of PDO Tuscan pecorino
  • PGI balsamic vinegar cream as needed
  • n° 4 walnut kernels
  • Toasted pine nuts as needed


Thoroughly wash pears, do not peel them, split into two halves lengthwise and spread some lemon or milk on the cut side in order to prevent oxidation. Slightly toast pine nuts.

By using a corer, empty pears and put the pulp aside. Put the pear pulp in a bowl, finely cut celery and PGI Finocchiona into cubes of about 1/2 cm.

Amalgamate the mixture with extra virgin olive oil and walnut kernels, salt, grated lemon zest and some mascarpone.

Place pears on a dish, fill them and cover with the previously created mixtures, sprinkle with flakes of PDO Tuscan pecorino and a few drops of PGI balsamic vinegar.


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