Recipe - Pear Capriccio With Parmegiano-Reggino And Calatello
Categories: New, Text, Import, Pear Capriccio With Parmegiano-Reggino And Calatello
4 Pears, perfectly ripe
1 Wedge ParmigianoReggiano
cheese; about One half pound,
cut or sliced up paper thin by
butcher
4 ounce Culatello or Prosciutto di
Parma
1 Lemon
4 ounce Extra virgin olive oil
Quarter pears and remove seeds.
Slice pears into 1/8inch 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.
Yield: 4 servings
Recipe By : MOLTO MARIO
Posted to MCRecipe Digest V1 #317
Date: Tue, 26 Nov 1996 17:56:55 0500 (EST)
From: Sue suechef@sover.net
Pear Capriccio With Parmegiano-Reggino And Calatello recipe makes 4 Servings
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