Prosciutto con Pere e Scaglie di Parmigiano Reggiano

Bresaola Burrata Salad

  • 4 Pears
  • 12oz Citterio Taglio Fresco┬« Prosciutto di Parma
  • 6-8oz Parmigiano-Reggiano Cheese
  • 1 Lemon
  • Extra Virgin Olive OIl
  • Balsamic Vinegar
  • Chives (optional)

- Quarter the pears and remove seeds.

- Wrap each pear quarter with 1 piece of Citterio Prosciutto di Parma.

- Arrange the 4 quarters of Prosciutto wrapped pears on each plate.

- Using a vegetable peeler, shave long shards of Parmigiano-Reggiano cheese and arrange around Prosciutto wrapped pears.

- Drizzle with extra virgin olive oil, balsamic vinegar and the juice of one lemon.

- Use chives as garnish if desired.

Serves 4

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