for 12 muffins
- For the muffins
- 4 cups waxy potatoes
- 2 tablespoons soft butter
- 2 tablespoons dried breadcrumbs
- 1 cup Gorgonzola
- ½ cup Parmesan cheese (grated)
- ¼ cup milk
- 3 eggs
- 1 teaspoon cream of tartar
- For the dressing
- 5 tablespoons Sherry vinegar
- 2 tablespoons honey
- 3 tablespoons Walnut oil
- 1 tablespoon Chervil (chopped)
- To garnish
- Chervil leaf
1 große Bowl, 1 Measuring cups, 1 Tablespoon, 1 Teaspoon, 1 Hand mixer mit Knethaken, 1 Paper towel, 1 Rolling pin, 1 Parchment paper, 1 Baking sheet, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Non-stick pan (ca. 20 cm Ø), 1 Slotted spatula, 1 Sieve, 1 Small bowl, 1 Peeler, 1 Wooden spoon
Cook the potatoes for approx. 30 mins in boiling salted water. Peel and mash.
Heat the oven to 200C (180C fan) 400F, gas 6.
Butter the cups in the muffin pan and sprinkle with breadcrumbs.
Crumble the Gorgonzola into the potatoes. Add the Parmesan, milk, eggs and cream of tartar and mix well. Season with salt and pepper. Spoon dough into the muffin pan and bake for approx. 30 mins.
For the salad: quarter and core the pears. Slice into thin wedges. Pull off the radicchio leaves. Arrange pears and radicchio on six plates.
For the dressing: mix the vinegar, honey, walnut oil and chervil, season with salt and pepper and drizzle over the salad.
Place two muffins on each plate and serve, garnish with chervil.