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.
Adapted from Mario Batali Cooks!
- 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
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 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.
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.