Pear Carpaccio

Pear Carpaccio

This Pear Carpaccio is a fresh take on an Italian classic.  Usually a carpaccio consists of thinly sliced raw beef topped with olive oil, lemon and Parmesan cheese (sometimes served with some peppery greens).  In this recipe, anjou pears are sliced thin and dressed in lemon and olive oil.  Finished with flaky sea salt, freshly ground black pepper and shards of Parmesan cheese, this appetizer is crisp, light and so delicious.  I went in for a taste and couldn’t stop eating.  The combination of pear and olive oil is surprisingly delightful.  Continue reading for the recipe.

Anjou Pears

Pear Carpaccio
Adapted from Mario Batali Cooks! [iTunes Link]

6 ripe Anjou pears
3 tablespoons extra virgin olive oil
Flaky sea salt
Zest of 1 lemon
Juice of ½ lemon
Freshly ground black pepper
A block of Parmesan cheese (for shaving)

Sliced Anjou Pears

Using a mandolin or sharp knife, carefully slice pears into ⅛ inch slices.  Start slicing from the outside and stop once you get to the core.  Repeat on the other side of the pear.  You want the slices to be circular or … pear shaped.

Tile the pears on a large patter, overlapping the slices (have fun and get creative here!).  Drizzle with extra virgin olive oil and season with a good pinch of flaky sea salt.  Sprinkle lemon zest and juice over the pear slices.

Using a vegetable peeler or microplane box grater (slicer blade), shave shards of Parmesan cheese over top the pear slices.  Finish with several turns of freshly ground black pepper.

Makes 6 servings.


  1. says

    Beautiful pictures, once again, Brandon! I’ve had a love affair with pears my whole life and this will be a wonderful recipe to add to my collection. I recently purchased a mandolin and have been looking for a fun way to break it in!

  2. Brandon Matzek says

    @Kim Thank you! This would be a perfect way to break in that new mandolin. I love mine. Comes in so handy when slicing fruit and vegetables.

    @Gunnar Looks delicious. Thanks for sharing!

    @wizzythestick Interesting. Any other suggestions?


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