Pear capriccio with parmegiano-reggino and calatello

Yield: 1 Servings

Measure Ingredient
4 \N Pears, perfectly ripe
1 \N Wedge Parmigiano-Reggiano cheese; about 1/2 pound, sliced paper thin by butcher
4 ounces Culatello or Prosciutto di Parma
1 \N Lemon
4 ounces Extra virgin olive oil

Quarter pears and remove seeds. Slice pears into ⅛-inch slices and arrange in a circle on 4 plates. Using a vegetable peeler, shave long shards of Parmesan over the top of each plate. Arrange 2 slices of Culatello into the center of each plate like a flower. Squeeze lemon juice over each plate, drizzle with extra virgin olive oil and serve immediately.

Yield: 4 servings


Posted to MC-Recipe Digest V1 #317 Date: Tue, 26 Nov 1996 17:56:55 -0500 (EST) From: Sue <suechef@...>

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