Use a round pasta cutter to obtain 8 slices of mild Provolone Valpadana PDO of equal size and height.
Roast them in a pre-heated 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 in individual plates, sprinkle them with honey, walnuts and rosemary.
Serve immediately.
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