An appetizer to surprise your guests: the precious black Venus rice and the sweetness of creamy Gorgonzola; a recipe of chef Andrea Ferrari from the restaurant Rià in Mezzomerico.
Make a bé chamel sauce with butter, flour and milk. Add the egg yolks and gorgonzola. When the mixture is almost cold add the stiffly beaten egg whites and season with a pinch of salt. Fill the greased patty tins and bake in a preheated oven at 200° for 10 minutes. Cook rice in boiling, salted water with a bouquet garni of thyme, sage and bay leaf for about 30 minutes. Fill the patty tins and cover with the melted gorgonzola. Peel the pears, cook by boiling in the wine and add the sugar.