Still not completely healed from dental surgery, I’ve been trying to come up with some more creative ways to get food into my system without expending too much effort or getting bored. This whole experience has given me a greater respect for those who cannot have certain foods or have dietary limitations. I have generally been fortunate not to have those.
Because I’m still not supposed to bite into anything at this point and the pears I had bought before having this procedure done were getting so ripe that they dripped juice when I cut into them, I needed to find a way to eat them soon. [Having memories from my childhood of the aroma of fermenting rotting pears (my parents still have a pear tree in their back yard), I am adept at picking up the point at which they become inedible.] Chewing the peel would, at this stage, still be kind of difficult. Baking them seemed to be a good way to work around these two issues.
When I lived in Italy, I had a friend who adored truffles, mushrooms and anything of that variety. He would gather up folks to make a trek outside the town were I lived to this restaurant that specialized in showcasing these foods each fall when they were in peak season. It was here that I first had white creamy cheese studded with black flecks of truffles. The marriage of dairy and fungus was heavenly to my tastebuds and senses, and it just melted in my mouth.
Serving size: 2 people
2 oz. soft Italian cheese with truffles, very thinly sliced (I used cacciota a la tartufoemon)
Sliver of butter
Arugula for serving, optional (in the UK arugula=rocket)
Toasted bread, for serving, optional
Truffle oil, very optional
Very lightly butter bottom of a ceramic baking dish. Arrange one layer of the sliced pears in the dish. Place one layer of the cheese on top of the pears. Continue to alternate layering pears followed by cheese until finished with both, ending with the cheese layer.