Ricotta and mozzarella stuffed pears with basil and Prosciutto - Aceline
Ricotta and mozzarella stuffed pears with basil and Prosciutto (BENNA recipe)
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
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