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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
Wash and dry the pears, cut them into four wedges and remove the core from each piece. Place them on a baking tray lined with parchment paper, skin side down. Season with olive oil, salt and pepper, and bake at 180 °C for about 10 minutes.
Meanwhile, cut the gorgonzola into small cubes and roughly chop the walnuts.
Remove the pears from the oven and let them cool slightly. Place a few cubes of gorgonzola on each pear wedge, then wrap each one with two slices of Speck Alto Adige PGI. Finish with a few more cubes of gorgonzola and the chopped walnuts.
Drizzle with a little honey, garnish with a sprig of rosemary and serve.
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