Using a round pastry cutter, cut 8 slices of equal height from the sweet Provolone Valpadana DOP.
Roast them in a very hot non-stick pan for 8 minutes, turning them halfway through or when a golden crust has formed along the surface of the cheese in contact with the pan.
Arrange the roasted medallions on individual plates, drizzle with honey and sprinkle with walnuts and rosemary.
Serve immediately.
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