Pear capriccio with parmegiano-reggino and calatello
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Pears, perfectly ripe | |
| 1 | Wedge Parmigiano-Reggiano cheese; about 1/2 pound, sliced paper thin by butcher | |
| 4 | ounces | Culatello or Prosciutto di Parma |
| 1 | Lemon | |
| 4 | ounces | Extra virgin olive oil |
Directions
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
Recipe By : MOLTO MARIO
Posted to MC-Recipe Digest V1 #317 Date: Tue, 26 Nov 1996 17:56:55 -0500 (EST) From: Sue <suechef@...>