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.
Pear Carpaccio
Adapted from Mario Batali Cooks!
Ingredients
- 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
Instructions
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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.
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Tile the pears on a large platter, 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.
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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.
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Yesim says
it sounds yummy and different for me , never used pear with these ingredients:)
briarrose says
Oooo….what a neat recipe. I must try this out. The flavor combination looks so tempting.
Suchitra says
looks delicious! loved the pics
Kim - Liv Life 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!
Chicago Cuisine Critique says
I love the twist on the dish. Looks delicious.
Gunnar says
This sounds great!
Beautiful photos as well!
I made a pineapple carpaccio with mint sugar and pistachios a while ago (http://www.gastronautadventures.com/en/blog/view/pineapple_carpaccio_with_mint_sugar_and_pistachios) so of course you can do carpaccio with pears and cheese. Classic combo! Why didn’t I think of that? 🙂
Great work! Thanks for sharing!
Marisa says
So smart! Love this. So simple and so good. The finishing touch of the parm does it for me.
Becky says
This would be a light, healthy, appetizer for my Bunco group. I love the pears!
Becky says
This would be a light, healthy, appetizer for my Bunco group.
Jenné @ Sweet Potato Soul says
Thanks for sharing this! I plan to make it for my birthday party next weekend. My friends and I are vegetarian, so this is the perfect carpaccio!
Kasey says
What a fabulous idea! This would be a perfect start to a dinner party. Easy, refreshing and beautiful.
Tiffany says
I love this idea, I’ve only recently discovered that I like pears, I never would have thought to add olive oil, but I will try it!
Tiffany says
Very cool dish! And one that would be great on a hot, summer day!
wizzythestick says
Delicious. In my part of the Caribbean it is not unusual to have fruit prepared in a similar manner.
sally says
What a great idea! This carpaccio looks fantastic!
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?
Frank Fariello says
What a great idea! I’ll just have to try this soon.
Fatpiginthemarket says
I just found your site today and I love it! Pear Carpaccio is going on my list of dinner party dishes. Thanks for the inspiration!
Brandon @ Kitchen Konfidence says
Thank you so much! Welcome to the Kitchen Konfidence family 🙂