Yogurt con Miele e Noci

Creamy Italian yogurt topped with chestnut honey, toasted walnuts, and seasonal fresh fruit.

Ingredients

• 400g fresh mozzarella
• 2 cups arborio rice
• 2 tsp minced garlic
• 2 tsp red pepper flakes
• 2 tbsp extra-virgin olive oil
• 1 cup yellow onions, sliced
• a handful of fresh sage, chopped
• Parmesan cheese, to taste

Instructions

1. 1

   Gather and prep the ciabatta bread and guanciale, measuring everything out so it is ready to go.

2. 2

   Heat unsalted butter in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the sliced shallots and yellow onions, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the guanciale, season with dried oregano, and cook until just done, about 0 mins.

5. 5

   Warm the ciabatta bread alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the ciabatta bread and spoon the cooked mixture over the top.

7. 7

   Drizzle with lemon zest and finish with a sprinkle of basil.

💡 Tips