Mario Batali's Pear Capriccio with Parmigiano-Reggiano and Culatello

(from the Food Network)

Ingredients:

4 pears, perfectly ripe
1 wedge Parmigiano-Reggiano cheese,(~1/2 aboutpound) 1/2Parmigiano-Reggiano poundcheese, sliced paper thinpaper-thin by butcher
4 ounces Culatello or Prosciutto di Parma
1 lemon
4 ounces best quality extra virgin olive oilQuarteroil

Preparation:
Quarter pears and remove seeds. Slice pears into 1/8-inch slices and arrange in a circle on 4four 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.


Got another idea:serving suggestion or recipe? useClick EasyEdit andto share it here. Share.