Tender wheat with bacon and gorgonzola

Preparation

1. We put the water in the glass with the bay leaf and a pinch of salt. We program 5 minutes, varoma temperature, spoon speed.

2. When the time is up, we place the basket with the durum wheat inside. We cook for 8 minutes at varoma temperature, speed 3, without beaker.

3. After time, we carefully remove the basket, drain and reserve the wheat.

4. We preheat the oven to 180º with heat up and down.

5. Peel and chop the onion. We bite it during 4 seconds, speed 5.

6. Add 15 g of olive oil and program 5 minutes, 100º, spoon speed.

7. Next we add the bacon cubes and fry for 4 minutes, 100º, spoon speed.

8. Peel and chop the pear into medium-sized sections, neither too big nor too tiny. We reserve a whole sheet for decoration.

9. When the bacon is done, add the pear cubes. And we cook for 2 minutes, 100º, spoon speed.

10. We put the butterfly on the blade. We add the wheat that we had reserved. Sprinkle with rosemary and pepper. We skip it all together during 1 minute, 100º, speed 1, turn left.

11. Lightly grease a baking dish with oil. Pour the mixture into the source and spread pieces of gorgonzola cheese on top.

12. Bake for 15 minutes at 180º.

13. While we brown the pear slice with a nut of butter and sprinkle a little pepper. We can also use pink pepper to give it a different touch.

14. Decorate the wheat with the sautéed pear and a little rosemary. We serve right away.