It's a wild wild autumn time. Last week I participated to an event which gathered together over 80 people. The whole idea was to conceive a thematic meal turning around the historical background of the major regional dishes in Italy. It goes without saying, I was all up for it, if it weren't for those 60 kilos of food shopping I had to carry all on my own to the venue. Yes I know what you're thinking, and yes I do get carried away when it comes to nourishing bodies and souls, #foodhappiness to me. It was so nice getting out of the house at 6 am, with the crisp air of the morning caressing my cheek and nothing but good resolutions for the evening to come. As I visited my beloved maraichers that, in my neighbourhood local market, treat their fruits and vegetables like human dear creatures (or most adored pets), I couldn't help but wonder how lucky I am to get to transfer this sense of belonging, this togetherness, through my job. Life has its ups and down in a matter of hours. I wasn't as thankful at the end of the evening, when I waited helplessly in the middle of the street for my taxi to take me back home. At 3 am and the first very chilli wintery night, my back devastated and my eyes soar, I told myself tomorrow would be a whole different story. And indeed it was. In the kitchen, that is. Waiting for my lovely art historian turned reflexology therapist to do miracles on my system, I indulged in this scrumptious crumble. An homage to my upcoming trip to London, which I talked about early this year. A few thin layers cover the essence of winter healthy food: red fruits and pears. Crumble with pears and berries
Serves 6 people
- 6 filo pastry sheets
- 250 gr. blueberries
- 3 ripe but firm pears
- 80 g. fresh dairy butter
- 6 tablespoons of caster sugar
- 1 teaspoon ground cinnamon
Pre-heat the oven at 180°. Melt the butter over low heat and use half of it to brush the oven pan. Distruibute the blueberries on the bottom, sprinkle with 2 tablespoons sugar and 1/2 teaspoon of cinnamon. Peel the pears, cut them into cubes, place them over the blueberries by way of covering them with 2 tablespoons of sugar and the remaining 1/2 cinnamon teaspoon.
Brush with the remaining butter the sheets of filo pastry, sprinkle with the remaining sugar, wrinkle them with your hands and place over the fruits, covering them completely. Bake at 180 ° for 30 minutes. Serve the crumble warm.
With love and crumble,