Pear Carpaccio

Fresh and Delicious

From the kitchen of Mario Batali

Pear Carpaccio
Fresh and Deliciou
Difficulty: Easy
Cook Time: min

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  • 6 comice pears, perfectly ripe (can substitute Anjou pears)
  • 3 tablespoons extra-virgin olive oil
  • 1 lemon
  • 8 ounce wedge Parmigiano Reggiano
  • Coarse sea salt, to taste
  • Freshly ground black pepper, to taste
  • 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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