The Walnut SO moelleux The Bolzano
Recipe for 10 sandwiches
The 140g Nut SO moelleux
- 250g sun-dried tomatoes
- 1 clove of garlic
- 40g roasted pine nuts
- 30ml olive oil
- 20 slices of speck ham
- 150g Gorgonzola
- 1 pear
- 100g rocket
- Preparing the red pesto: mix together the tomatoes with the crushed clove of garlic, the pine nuts and a slug of
- Peel the pear and cut it into slices.
- Grate the Gorgonzola into shavings.
- Cut the bread in half and fill it with a line of pesto.
- Add the slices of speck ham, the Gorgonzola shavings and the pear slices.
- Garnish with a few rocket leaves.
- For customers who love French specialities, replace the Italian Gorgonzola and speck ham with Aveyron Roquefort and Bayonne ham!
- Make a rocket pesto and decorate the sandwich with a few slow-roasted tomatoes.