• Yield: Serves 6


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

  • 3 ripe Anjou or Comice pears

  • Juice of 1 small lemon

  • 3 to 4 ounces imported Italian Parmigiano-Reggiano cheese, in 1 piece

  • About 1 tablespoon artisan-made Balsamic Vinegar ("Aceto Balsamico Tradizionale di Modena" or "di Reggio")

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.


Lynne Rossetto Kasper
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, five Clarion Awards (2007, 2008, 2009, 2010, 2014) from Women in Communication, and a Gracie Allen Award in 2000 for Best Syndicated Talk Show.