Pear carpaccio, Prosciutto de Parma DOP, arugula and balsamic vinegar of Modena IGP

Pear carpaccio, Prosciutto de Parma DOP, arugula and balsamic vinegar of Modena IGP

Carpaccio di pera e Prosciutto di Parma DOP, rucola e aceto balsamico di Modena IGP. 

Chef Pasquale Vari will demonstrate how to use and enhance incredible authentic products from Emilia Romagna.

Ingredients

Instructions

In a bowl mix the pepper with the balsamic vinegar.
Whisk while pouring in the extra virgin olive oil.

Wash the pears.
Cut the pears in half and remove the core with a melon baller.
Using a mandolin, slice the pears into lengthwise pieces.

Arrange the pear slices on the bottom of a flat plate.
Drizzle with the balsamic vinegar of Modena IGP vinaigrette.
Top with prosciutto slices and garnish with arugula.

Find the featured products locally

Prosciutto di Parma DOP

Aceto Balsamico di Modena IGP

Notturno Predappio Romagna DOC 2017

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