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Ingredients
- 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
Method
- 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.
