Pasta and pears casserole

(Photo@TheFoodTraveller.com - Nikon D200)

How did I ever ended up cooking such a dish?? Well, curiosity ... of my fiancee. We have started receiving an italian magazine every month called "Cucina Moderna". My favorite! In the february edition there is a little insert on a simple menu for St. Valentine even a man can cook (well, like there are no men in kitchen these days ...). Anyway, this recipe intrigued so here I am. I did change it since some ingredients (like the Robbiola) are not easy to find and I could not be bothered to make hearth-shaped pasta. It was really sensational. An amazing taste. Salty and sweet ... we'll eat it again.

Serves: 2 as main course or 4 as starter
FlexiPoints: 13 or 7.5

Suggested wine: it was perfect with Riesling Trocken from the Mosel!
Special equipment: none

Ingredients:
200g tagliatelle pasta
1 shape of Boursin cheese (150g)
1 Pear William
2 fresh sage leaves
40g Grison cured beef
2 tbsp of white wine (possibly Riesling Trocken)
8 tbsp of milk
20g grated Parmesan cheese
15g butter
Salt and pepper to taste

Ingredient note: the Boursin cheese can be replaced with the italian Robbiola or, in the worst case, some ricotta with sour cream. The Grison meat could be replaced with speck.

How-to:
1. Peel and cube the pear. Cut the Grison meat in stripes. Sauté them with the sage in 10g of butter on medium heat for 3’ or until the meat takes color. Add the wine and keep cooking until it has evaporated. Remove from the heat. Season with salt and pepper to taste. Set aside.
2. Mix the cheese with the milk until smooth. Season with pepper.
3. Boil the pasta in salted water for two minutes less than indicated in the package.
4. Add the pasta when still hot to the cheese mix and stir well until uniformly distributed.
5. Distribute half of the pasta in an oven dish. Add half of the pear and meat mix. Add another layer of pasta. Finish with the remaining pear and meat. Distribute the remaining butter on top
6. Bake in an hot oven at 140C for 20’. Serve lukewarm.