Open the walnuts and cut the kernels, then cut them into strips.
2
Cut the vanilla bean and make the inside paste.
3
In a bowl, mix the ricotta with a spoonful of icing sugar and the vanilla until soft and creamy.
4
Wash the pears, dry them, cut them in four and remove the seeds and fibrous parts. Then cut them into cubes. Place them in a pan with sugar, grate a little lemon zest and cook over a very low flame until a soft compote is created.
5
Cut the sandwich in two, spread the surface with plenty of ricotta, add a few tablespoons of pear compote, the sliced walnuts, close and serve immediately.