recipes
Ricotta and mozzarella stuffed pears with basil and Prosciutto
2025-03-07
Ingredients
2 large pears
200g rikotta (Benna)
Salt and pepper to season
2 tbsp pesto (Camel brand)
6 basil leaves
1 ball fresh mozzarella, sliced (Benna)
12 slices prosciutto
To decorate
Micro-greens
1 tbsp honey
Basil oil (Borges)
Method
Start by cutting the fruit in half and remove the stones. Lay 2 basil leaves on each piece, followed by a slice of fresh mozzarella. Mix together the irkotta, pesto and season well with salt and pepper. Spoon equally on top of the mozzarella. Carefully wrap up each stuffed peach with 3 pieces of prosciutto. Drizzle with a little olive oil and bake in the oven at 200`c for 10-12 minutes. Serve as a start decorated with micro-greens, basil oil and a drizzle of honey.
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