Pear Carpaccio
Fresh and Delicious
From the kitchen of Mario Batali
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Servings:4-6
Difficulty: Easy
Cook Time: min
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Ingredients
Cooking Directions
Stand the pears with their stems pointing up. Slice pears into 1/8-inch slices starting from the outside of the pear and stopping at the core, then repeat on the other side.
Arrange the pears overlapping on a platter. Drizzle with extra-virgin olive oil. Sprinkle with coarse sea salt.
Zest the lemon over the pears, using a microplane. Halve the lemon and squeeze juice over the dish.
Using a vegetable peeler, shave long shards of parmigiano over the top of each plate. Finish with freshly ground pepper over top.
Food styled by Karen Pickus
Recipe Summary
Main Ingredients: comice pears, anjou pears, parmigiana reggiano
Course: Appetizer/Starter
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