Decadence With a Drizzle
Roseann Melisi Rostoker of Red Gravy shares her Si Si Toscana
Si Si Toscana
8 slices brioche
6 Tablespoons room temperature butter (split for two uses)
1/4 cup local honey (local raw is best, but local will do just fine)
1 cup Polly-O ricotta
1 cup candied walnuts
1 large apple
1 large pear
1 Tablespoon sugar
1 teaspoon cinnamon
Blend sugar and cinnamon in a small bowl; set aside. Quarter the apple and pear to remove cores, then slice quarters into 1/4-inch slices. Melt 2 Tablespoons butter in a sauté pan slowly until butter starts to brown. Add apple and pear slices, swirling pan to coat. Sprinkle cinnamon sugar blend on fruit, cooking for no longer than 2 minutes – fruit should retain its shape. Keep warm while preparing brioche.
Heat a griddle or heavy sauté pan to medium. Butter both sides of brioche with remaining butter. Grill brioche until lightly browned, flipping midway and browning both sides. Keep warm until all pieces are browned.
To Plate: Cut brioche in half, on the diagonal, making two triangles. Arrange 4 triangles on 4 plates. Drizzle equal portions of honey over the warm bread. Sprinkle equal portions of the walnuts over the honey. Dollop equal portions of ricotta on top of the honey and walnuts. Spoon warm fruit and liquid in pan over ricotta
*Note: Red Gravy changes this dish all year, using fresh berries in the spring, stone fruit in the summer, apples and pears in autumn and citrus in winter.
125 Camp St., 561-8844, RedGravyCafe.com