Pear Capriccio With Parmigiano-Reggiano And Culatello

Recipe Ingredients

4		Pears, perfectly ripe
1/2 lb	227g / 8oz	Parmigiano-Reggiano cheese
4 oz	113g	Culatello or Prosciutto di Parma - sliced paper thin
1		Lemon
4 oz	113g	Best quality extra-virgin olive oil

Recipe Instructions

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.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5683) - from the TV FOOD NETWORK

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