Portions: 10 – Difficulty: low
INGREDIENTS
– 300 gr of stone-ground Gentil Rosso, type 2
– 100 gr of cane sugar
– 100 grams of butter
– 50 ml of EVO oil
– 1 egg
– half bag of baking powder for cakes
– 1 pinch of salt
– ripe pears or pears in syrup
– 230 gr of dark chocolate
– fresh or dry ginger
METHOD
– Mix the soft butter with the sugar, flour, baking powder, salt and oil
– Mix with the egg
– Form a ball and rest in the refrigerator for 30 minutes
– Spread the dough in the pan leaving a part for the covering
– Prick with a fork
– Spread the pears into thin slices
– Melt the dark chocolate with a dash of milk and pour over the pears
– Sprinkle dried ginger or freshly grated ginger
– Cover with the remaining crumbled pasta
– Bake in a preheated oven for 40/50 minutes at 170 ° C
