M’ama non m’ama (he loves me, he loves me not)



Time of preparation:

45 min


4 people


– 400 g Gorgonzola-filled Margheritas
– 4 thin slices of speck
– Butter
– Chopped pistachios
– Salt
– 1 shallot
– 1 Bosc pear
– 1 glass of red wine


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.

More Fontaneto recipes

The real rough pasta can be recognized to the touch, to the sight and tasting.

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