M’ama non m’ama with speck, pears and chopped pistachios
Peel the pear and cut it into pieces. Clean and chop the shallot, put it in a saucepan with a drop of extra virgin olive oil, let it sweat and add the pear. Pour in the wine and cook for 20 minutes over a low heat. Mix. When it is ready, transfer it into a glass and blend it using a hand blender. Set aside. Heat a pan and brown the slices of speck. Break into pieces with your hands. Set aside. Bring a pan of salted water to the boil, cook the Margheritas for 5 minutes, melt some butter in a pan, drain the Margheritas and put them in the butter, add the speck and mix.
Spoon the pear cream onto the plates and arrange the Margheritas. Garnish with chopped pistachios.
