Pear Capriccio With Parmigiano-Reggiano And Culatello

By á-174942

Ingredients

• 4 pears, perfectly ripe
• 1/2 pound Parmigiano-Reggiano cheese
• 4 ounces Culatello or Prosciutto di Parma sliced paper thin
• 1 lemon
• 4 ounces best quality extra-virgin olive oil

Preparation

Step 1

Quarter pears and remove seeds. Slice pears into 1/8-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.

This recipe yields 4 servings.