Recipes of Langhe: The timballo di pere Martine
Martine pears are typical of the Langhe, small and tasty , and they seem very rare thede days . In this typical sweet Langa are presented wrapped in a savory pastry shell
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Cooking tools:
- Sifter
- Rolling pin
- Kitchen scale
- Serving bowl
- Rectangular baking pan
- Oven
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Pastry brush
Ingredients
- 150 gr of corn flour
- 75 gr of wheat flour
- three egg yolks
- 100 gr of sugar
- 100 gr of butter
- 500 gr of ‘Martine’ pear
- half a bottle of Dolcetto wine
- 300 gr of sugar
- a piece of cinnamon
- ten cloves
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