This Week's Episode
Hosted by Lynne Rossetto Kasper
Daniel's Aioli - Daniel Boulud's Key 3, David Tanis on seaweed, Alice Medrich on desserts, Frank DeCaro plays Stump the Cook.
This appetizer from Reggio shows off two of Emilia-Romagna's most renowned foods, a stunning Parmigiano-Reggiano cheese and the lushest of artisan-made Balsamic vinegars. There is no cooking, and the dish is assembled effortlessly.
Ingredients
Instructions
Working Ahead: The antipasto is best assembled and then eaten right away.
Assembling and Serving the Antipasto: Shortly before dining, halve and core the pears, leaving their skins intact. Then slice each halve into long thin slivers. Drizzle with a little lemon juice to keep from turning brown. Fan out about 4 or 5 pieces of pears on each of six salad plates. At the base of the fan place a knob of cheese. Moisten each chunk with a few drops of balsamic vinegar, and serve.
Wine Suggestions: Drink a white Sauvignon Blanc from the Bolognese hills or one from Friuli.
Cook's Notes: If you are using a commercial balsamic vinegar, blend 1/4 teaspoon dark brown sugar with l tablespoon of vinegar.
From The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food by Lynne Rossetto Kasper (Morrow, 1992). © 1992 by Lynne Rossetto Kasper. All rights reserved.
Lynne Rossetto Kasper has won numerous awards as host of The Splendid Table, including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, four Clarion Awards (2007, 2008, 2009, 2010) from Women in Communication, and a Gracie Allen Award in 2000 for Best Syndicated Talk Show.
Adam Rapoport, editor in chief of Bon Appetit magazine and the website www.bonappetit.com, knows his way around a grill. He has edited an entire book on the subject: The Grilling Book: The Definitive Guide from Bon Appetit.
