Rialto Restaurant
Boston, Massachusetts
“Consider the texture of a pear when determining how it should be cooked. Firm and crisp varieties, such as Bosc and Seckel, stand up to dry cooking or roasting. Juicier, tender varieties, like Bartlett and Anjou, remain good candidates for cooking in liquids or poaching.” ~ Chef Jody Adams
Check out Chef Jody Adams’ take on a classic comfort food in her recipe, Semolina Gnocchi with Roasted Peppered Pears, Gorgonzola and Prosciutto.