- 1/2 lb block of Parmesan cheese
- 12 very thin slices of Serrano ham
- 1 ripe pear (unpeeled, halved and cored
- 1 bunch of baby arugula washed and stemmed
- 1/4 cup toasted pine nuts
- 1/4 cup extra virgin olive oil
- Fresh cracked black pepper
This is a recipe that was developed by the great chef Patrick O’Connell of the Inn at Little Washington in Virginia. His recipe uses Country ham. We have substituted Spanish Serrano ham for this recipe. Feel free to experiment. Prosciutto would also be a good choice. 6 servings.
- Use a vegetable peel the Parmesan cheese into ribbons.
- Intertwine a few ribbons of cheese and ham on each individual plate to form small, fluffy mounds.
- Use a mandoline or sharp knife to slice the pear into very thin slices.
- Add a few pear slices to each mound of ham and cheese.
- Toss a few baby argula leaves on each plate then sprinkle each portion with the pine nuts.
- Drizzle with the extra virgin olive oil.
- Season with cracked black pepper
- Note: to toast pine nuts, place them in a medium non stick skilled over medium heat. Toast stirring constantly, for 3 to 4 minutes, or until the nuts have browned evenly.