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2 pears 120 g strong gorgonzola 20 g walnut kernels 16 thin slices of Speck Alto Adige PGI Olive oil Salt Pepper Honey with the South Tyrolean seal of quality Rosemary
4 pears 240 g strong gorgonzola 40 g walnut kernels 32 thin slices of Speck Alto Adige PGI Olive oil Salt Pepper Honey with the South Tyrolean seal of quality Rosemary
8 pears 480 g strong gorgonzola 80 g walnut kernels 64 thin slices of Speck Alto Adige PGI Olive oil Salt Pepper Honey with the South Tyrolean seal of quality Rosemary
Preparation
To prepare the granola with Speck Alto Adige PGI, preheat the oven to 170°C (fan) and line a baking tray with baking paper.
Remove the rind from the speck and cut the slices into small cubes.
Place the oats, linseeds, almonds, poppy seeds, salt, paprika and diced Speck Alto Adige PGI in a bowl and mix well.
In a small saucepan, heat the agave syrup, tomato paste and seed oil while stirring until the mixture just starts to boil. Pour it over the dry ingredients and stir to combine thoroughly.
Spread the mixture onto the lined baking tray, pressing it into a compact rectangle about 1 cm thick.
Bake at 170°C for 10 minutes, then stir, reshape into a rectangle and bake for another 10 minutes. Stir again, reshape, and bake for a further 5–10 minutes, until the granola turns golden brown.
Remove from the oven and allow to cool completely on the tray. Once cooled, transfer to an airtight container.
Try this granola with Speck Alto Adige PGI on fried eggs, in creamy soups or sprinkled over salads – for that extra crunch and burst of flavour!
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