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Pear Capriccio with Parmegiano-Reggino and Calatello

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs New, Text, Import 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>

A Message from our Provider:

“Does it hurt when people don’t trust you? Imagine how God feels”

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