Nuvolatte with pear and ricotta compote

  • 10'
  • Low
Nuvolatte with pear and ricotta compote

Ingredients [ For 2 people ]

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

Method:

  • 1
    Shell the walnuts and slice them.
  • 2
    Cut the vanilla bean and scoop out the paste inside.
  • 3
    In a bowl, cream the ricotta with a spoonful of powdered sugar and the vanilla.
  • 4
    Wash, dry and quarter the pears, removing the seeds and fibrous parts. Then cut them into cubes. Place them in a pan with the light brown sugar, a little grated lemon zest and cook over a very low flame until they form a soft compote.
  • 5
    Cut the Nuvolatte in half, spread generously with the ricotta mixture, add a few tablespoons of pear compote, the sliced ​​walnuts, close and serve immediately.

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