Nashi & Prosciutto Crudo
Select a crispy, ripened nashi pear. Remove the skin, cut it into thin wedges and slice away the center and seeds.
Toss the nashi wedges with a few drops of verjuice and a pinch of fresh black pepper. The verjuice will prevent the fruit from discolouring, whilst accentuating the delicate flavour of the pear.
Have ready thin slices of excellent quality proscuitto crudo.
Arrange the pear wedges and prosciutto slices on a flat serving dish.
Sprinkle with drops of the finest balsamic vinegar. Do not be tempted to use a cheap imitation product. The success of the simple dish relies on the application of the best ingredients. Failing balsamic vinegar you can use vincotto or another dark syrupy fruit based vinegar.
Eat immediately. I like to accompany this dish with a glass of pink wine.
Toss the nashi wedges with a few drops of verjuice and a pinch of fresh black pepper. The verjuice will prevent the fruit from discolouring, whilst accentuating the delicate flavour of the pear.
Have ready thin slices of excellent quality proscuitto crudo.
Arrange the pear wedges and prosciutto slices on a flat serving dish.
Sprinkle with drops of the finest balsamic vinegar. Do not be tempted to use a cheap imitation product. The success of the simple dish relies on the application of the best ingredients. Failing balsamic vinegar you can use vincotto or another dark syrupy fruit based vinegar.
Eat immediately. I like to accompany this dish with a glass of pink wine.
