Mario Batali's Pear Capriccio with Parmigiano-Reggiano and Culatello(from the Food Network)
4 pears, perfectly ripe
1 wedge (~1/2 pound) Parmigiano-Reggiano cheese, sliced paper-thin by butcher
4 ounces Culatello or Prosciutto di Parma
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 four 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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