The Walnut SO moelleux The Bolzano

Recipe for 10 sandwiches


Product used
The 140g Nut SO moelleux

  1. Ingredients

    • 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


    1. Preparing the red pesto: mix together the tomatoes with the crushed clove of garlic, the pine nuts and a slug of
      olive oil.
    2. Peel the pear and cut it into slices.
    3. Grate the Gorgonzola into shavings.


  2. Procedure

    1. Cut the bread in half and fill it with a line of pesto.
    2. Add the slices of speck ham, the Gorgonzola shavings and the pear slices.
    3. Garnish with a few rocket leaves.
  3. Procedure

    1. For customers who love French specialities, replace the Italian Gorgonzola and speck ham with Aveyron Roquefort and Bayonne ham!
    2. Make a rocket pesto and decorate the sandwich with a few slow-roasted tomatoes.