Pear Capriccio with Parmigiano-Reggiano and Culatello

1. 1

   Quarter pears and remove seeds.

2. 2

   Slice pears into 1/8-inch slices and arrange in a circle on 4 plates.

3. 3

   Using a vegetable peeler, shave long shards of Parmesan over the top of each plate.

4. 4

   Arrange 2 slices of Culatello into the center of each plate like a flower.

5. 5

   Squeeze lemon juice over each plate, drizzle with extra virgin olive oil and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.