Are you looking for a healthy, quick, and different starter? Would you like to prepare a different snack for your child who you always spoil too much? Are you expecting a visit and want to toast to the person you have found? Here is a quick and nutritious recipe that will please both vegetarians and omnivores.

Preparation: 10 minutes   

Cooking time: 10 minutes

Serves: 2 people

Ingredients

• 2 Decana pears
• 80 g cheese (I preferred Cacio fresco di Pienza!)
• 12 Taggiasca type olives
• 4 whole walnut kernels
• 3 teaspoons of honey (acacia or millefiori because they are more delicate)
• Roasted pears with crumbled pecorino cheese, olives, walnuts and honey

Preparation methodology

Preheat Ghisanativa over a medium flame to bring your pan to a high temperature. Feel that the iron has heated up by bringing your hand close to the pan.

In the meantime, wash and dry the pears, then cut them lengthwise without removing the skin and empty the centre by removing the seeds.

When the pan is hot, place the pears face down in the pan, cooking them over a medium/high heat for 4 to 5 minutes, so that the surface of the flesh darkens slightly and caramelises. When they are golden brown, turn off the heat, turn the pears on their backs and cover with a lid, so that all the flesh softens while keeping the heat inside the pan. Leave to rest for five minutes.

Meanwhile, crumble the cheese, remove the stones from the olives and chop the walnuts by hand. Remove the lid from the pan, arrange the pears on the serving plate and place the cheese crumbs, chopped olives, and chopped walnuts in the centre. Then drizzle a little honey over each pear. Serve them with love.

My advice:

If you want the cheese to melt, choose a slightly more mature pecorino and place it in cubes on top of the pears when you leave them covered to rest: the heat will warm all the flesh but also the cheese, and the result will be…stringy!

Alice Parretta

Some encounters change your life, and that with patisserie changed mine.

Born and raised in Florence, after devoting her years of study to very different paths in the fields of psychology and sport, she came across ovens and cookers by chance and discovered her true passion: patisserie!

After initial self-taught training, she attended basic courses in some Florentine schools and then graduated from the Italian Academy of Chefs in Bologna, in the patisserie sector.

She deeply loves books, cats, and carbohydrates.

“Il Dolce Di Alice” is the name of my blog and my social profiles where I advertise my activity as a home patisserie chef and as a first-level trainer that I carry out in Florence.

This recipe is prepared on