| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 4 | Pears, perfectly ripe | |
| 1 | Wedge Parmigiano-Reggiano | |
| cheese about 1/2 pound | ||
| sliced paper thin by | ||
| butcher | ||
| 4 | oz | Culatello or Prosciutto di |
| Parma | ||
| 1 | Lemon | |
| 4 | oz | Extra virgin olive oil |
INSTRUCTIONS
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. Yield: 4 servings Recipe By : MOLTO MARIO Posted to MC-Recipe Digest V1 #317 Date: Tue, 26 Nov 1996 17:56:55 -0500 (EST) From: Sue <suechef@sover.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 746
Calories From Fat: 429
Total Fat: 48.8g
Cholesterol: 149.7mg
Sodium: 2601.4mg
Potassium: 273.5mg
Carbohydrates: 11g
Fiber: <1g
Sugar: 3g
Protein: 65.6g