Pear Capriccio with Parmigiano-Reggiano and Culatello

• 4 pears, perfectly ripe
• 1 wedge Parmigiano-Reggiano cheese, about 1/2 pound sliced paper thin by butcher
• 4 ounces Culatello or Prosciutto di Parma
• 1 lemon
• 4 ounces best quality extra virgin olive oil

1. Quarter pears and remove seeds.
2. Slice pears into 1/8-inch slices and arrange in a circle on 4 plates.
3. Using a vegetable peeler, shave long shards of Parmesan over the top of each plate.
4. Arrange 2 slices of Culatello into the center of each plate like a flower.
5. Squeeze lemon juice over each plate, drizzle with extra virgin olive oil and serve immediately.

cheese, parma, lemon, olive oil

Taken from www.foodnetwork.com/recipes/mario-batali/pear-capriccio-with-parmigiano-reggiano-and-culatello-recipe.html (may not work)