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Nuvolatte with pear and ricotta compote

  • 10'
  • Bassa
Nuvolatte with pear and ricotta compote

Ingredients [ Per 2 persone ]

2 Nuvolatte Morato Pane
4 Williams Pears
200g of sheep or mixed ricotta
2/3 tablespoons of light brown sugar
1 organic lemon
½ vanilla bean
3 walnuts
Nuvolatte with pear and ricotta compote

Method:

  • 1
    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.
  • Buon appetito!

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Morato Pane S.p.a. • Via D’Azeglio 49 36077 Altavilla Vicentina • P. IVA 02503180982
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