Tournedos Rossini
Pizza with pear and gorgonzola
- 500 GRAM TOURNEDOS, in 4 pieces
- 100 GRAM PATéDE FOIE GRAS
- 50 GRAM BUTTER
- 25 GRAM TRUFFLES, sliced
- 1 GLASS MADEIRA WINE
- 4 SLICES OF BREAD, without crust and toasted
Heat the butter until brown. Fry the tournedos on high heat, one to two minutes per side. Sprinkle with salt and fresh milled pepper. Take the meat out of the pan and keep them warm. Fry the patéquickly on both sides. Put the toasts on a plate, put the meat on the toasts and the paté on the meat. Pour some of the fat out of the pan, add the Madeira wine and boil on high heat until most of the liquid has evaporated. Pour this sauce over the meat and decorate with truffle slices.
Gioachino Rossini was born in Pesaro towards the end of the 18th century and became famous as a composer of 39 operas, like The Barber of Seville and Wilhelm Tell. He seems to have admitted to the fact that the most important fact in life are music, food and love, not necessarily in that order. Food named Rossini normally contains foie gras, truffles and a brown sauce; apart from tournedos, it is used among others for eggs and chicken. Try it on a piece of bread, must be delicious, and who knows, "toast Rossini" may make you famous!
Mix the flour with the salt, yeast, olive oil and 1 cup of water and knead for 10 minutes. Allow the dough to rise for one hour. Divide it into two pieces and roll these out two pizza circles. Divide the chicken, gorgonzola and pear over the pizza and the hazelnuts on top. Drizzle some olive oil over the pizza and sprinkle salt and fresh milled pepper on top. Bake the pizza 15 minutes at 230 degrees Celsius in the oven.
