Pear Capriccio with Parmigiano-Reggiano and Culatello
- 4 servings
- 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.
Recipe courtesy of Mario Batali