Yield: 6 servings
|3 \N||Ripe Anjou or Comice pears|
|1 tablespoon||Lemon juice|
|4 ounces||Parmigiano-Reggiano cheese; in 1 piece|
|1 tablespoon||Good-quality Balsamic vinegar|
|\N \N||Freshly-ground black pepper; to taste|
Halve and core the pears, slice each half into long, thin slivers. Drizzle the pears with the lemon juice. Fan out 4 to 5 pieces of pear on a salad plate. Using a vegetable peeler, "peel" thin slivers of cheese and sprinkle around the pears. Drizzle each with a little balsamic vinegar and serve.
Garnish with black pepper. This recipe yields 6 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2248 broadcast 10-07-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.