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ACE Grilled Blue Cheese, Parmigiano Reggiano and Bresaola on Raisin Walnut Makes 2 sandwiches Bresaola, an Italian salted and air-dried beef fillet, is often served on its own, sliced very thinly and drizzled with oil and lemon juice. But because of its unique texture and rich, smoky taste, it pairs well with blue cheese. Ingredients 4 to 6 slices bresaola (air-dried beef) 4 slices artisan raisin walnut or white bread 1½ oz. (42 g) mild blue cheese, crumbled ½ oz. (14 g) freshly grated Parmigiano Reggiano 2 to 3 tsp. (10 to 15 mL) unsalted butter, softened ¼ cup (60 mL) Spiced Pear Ketchup (see below) Instructions Layer the bresaola on two slices of bread. Top each with blue cheese and Parmigiano Reggiano and cover with the other two slices of bread. Butter the outsides of each sandwich. Fry both sides in a warm, nonstick pan until the bread is golden and the cheese is melted. Cut in four triangles while still warm and dip each mouthful in the Spiced Pear Ketchup. Spiced Pear Ketchup Makes ¾ cup (180 mL) 1 Tbsp. (15 mL) unsalted butter 2 Bosc or other cooking pears, peeled, cored, and cut into 1-inch (2.5-cm) chunks 1 Tbsp. (15 mL) finely minced cooking onion ½ tsp. (2.5 mL) kosher salt 1/8 tsp. (.5 mL) freshly ground white pepper 4-inch (10-cm) sprig of fresh rosemary, leaves only, very finely minced 2½ Tbsp. (37.5 mL) pear vinegar 1 tsp. (5 mL) raw sugar 1 large star anise 1 small bay leaf In a small sauté pan or frying pan over medium heat, melt the butter and sauté the pears for 2 minutes. Add the onion and continue sautéing for another 5 to 7 minutes or until the pears have softened but not turned colour. Remove from the heat and let cool. Place cooled pears in a food processor with the salt, pepper, rosemary, vinegar, and sugar and purée. Return the mixture to the sauté pan, add the star anise and the bay leaf, and simmer for approximately 5 to 10 minutes or until the mixture thickens to the consistency of ketchup. Remove ketchup from heat and let cool for 1 to 2 hours. Discard bay leaf and star anise and taste-if the pears used were very sweet, you may want to add another ½ Tbsp. (7.5 mL) of vinegar. Spiced Pear Ketchup will keep refrigerated for 6 weeks and frozen for 6 months.
This recipe is from Linda Haynes, The More from ACE Bakery cookbook.  Printer-friendly version Send this recipe to a friend. previous recipe | next recipe  |
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Raisin Walnut |
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