Pear Carpaccio
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6 servings
Pear Carpaccio
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Adapted from Mario Batali Cooks!
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Ingredients
- 6 ripe Anjou pears
- 3 tablespoons extra virgin olive oil
- Flaky sea salt
- Zest of 1 lemon
- Juice of ½ lemon
- freshly ground black pepper
- A block of Parmesan cheese, for shaving
Instructions
- Using a mandolin or sharp knife, carefully slice pears into ⅛ inch slices. Start slicing from the outside and stop once you get to the core. Repeat on the other side of the pear. You want the slices to be circular or ... pear shaped.
- Tile the pears on a large platter, overlapping the slices (have fun and get creative here!). Drizzle with extra virgin olive oil and season with a good pinch of flaky sea salt. Sprinkle lemon zest and juice over the pear slices.
- Using a vegetable peeler or microplane box grater (slicer blade), shave shards of Parmesan cheese over top the pear slices. Finish with several turns of freshly ground black pepper.
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