First, make the béchamel sauce. Melt the butter in a heavy-bottomed saucepan, add the flour and mix.
Also, add the milk (it’s even better if you pre-heat it), mix well with a whisk, put on low heat and simmer, stirring constantly, until it thickens.
Remove from heat, season with salt and pepper, add Gorgonzola and stir until completely dissolved.
Transfer to a plate, cover with plastic wrap and leave until completely cool.
Meanwhile, peel the pears, remove the core and cut into cubes.
Then add sugar, vinegar and a little oil to a non-stick saucepan and cook for 5-10 minutes, stirring occasionally (it should become soft).
Cut the gorgonzola into small pieces.
Once the béchamel has cooled completely, remove it to a lightly floured work surface, sprinkle with more flour, and use a floured knife to divide it into about 10 pieces.
Take one piece at a time, place a few diced pears and a piece of cheese in the center, and seal tightly to form a ball.
Sprinkle with breadcrumbs. Beat the egg on a plate and dip the balls first in the egg and then in the breadcrumbs.
Proceed to the second crumb step. Dip the already breaded croquettes back into the egg and then back into the breadcrumbs.
Finally, fry a few pieces at a time in already hot oil, and when golden brown, drain on kitchen paper.
Now that the Gorgonzola and pear croquettes are ready, enjoy them warm.
