Wedge Parmigiano-Reggiano cheese; about 1/2 pound, sliced paper thin by butcher
4 x ca. 30 g
Culatello or Prosciutto di Parma
1
lemon
4 x ca. 30 g
olive oil extra virgin
die Zubereitung:
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.
