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Pear Capriccio with Parmigiano-Reggiano and Culatello
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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 best quality extra virgin olive oil
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.
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