Pear And Prosciutto Carpaccio Food

PEAR AND PROSCIUTTO "CARPACCIO"

Pear and Prosciutto

Start a memorable meal with thin slices of pear and ham -- our take on an Italian appetizer, usually made with paper-thin slices of raw beef.

Provided by Martha Stewart

Time 10m

Number Of Ingredients 4

Ingredients

1/2 cup balsamic vinegar
1 red Bartlett pear, cored, halved, and thinly sliced
2 ounces very thinly sliced prosciutto
Ground pepper

Steps:

In a small saucepan, bring vinegar to a boil; cook, stirring occasionally, until syrupy and reduced to 2 tablespoons, about 5 minutes.
Divide the pear slices between two plates, arranging them in a circular pattern; top with prosciutto. Drizzle with balsamic syrup as desired, and season with pepper.

PEAR AND PROSCIUTTO DI PARMA SALAD

Pear and Prosciutto Di Parma Salad image

Make and share this Pear and Prosciutto Di Parma Salad recipe from Food.com.

Provided by Diana Adcock

Categories Ham

Time 16m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 egg white, beaten
1 cup progresso Italian style breadcrumbs
8 ounces goat cheese, cut into 1/4 inch slices
2 tablespoons butter
1 head boston lettuce
2 ripe pears, thinly sliced
12 slices prosciutto di Parma
1/4 cup lightly toasted walnuts
2 tablespoons fresh orange juice
1 1/2 teaspoons white wine vinegar
1 1/2 teaspoons Dijon mustard (DONT use yellow or French's mustard)
1/4 teaspoon sea salt
1/4 teaspoon white sugar
1/3 cup olive oil
4 -5 dashes pepper, milled

Steps:

In small dishes, place egg whites and bread crumbs.
In a large skillet over medium high heat, melt butter.
Dip goat cheese slices first in the egg whites, second in the bread crumbs.
Cook coated goat cheese in the hot butter until just golden, around 30 seconds for each side.
Remove and set aside.
In a small bowl whisk together all the ingredients from orange juice to the pepper.
On each of 4 salad plates, arrange 3 lettuce leaves.
Place 2 pear fans on each plate.
Place/tuck 3 slices of Prosciutto on each plate.
Center the goat cheese rounds, dividing evenly.
Drizzle with vinaigrette and sprinkle with walnuts.
Serve.

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