This recipe is inspired by Patricia Wells' Zucchini Carpaccio with Avocado and Pistachios.
I was thinking, if not as flavorful by it self vegetable (sorry Zucchini) can be transformed to a great dish, so can a juicy and fragrant fruit as a Pear.
Here is a recipe I came up with. For the best texture try to buy pears that are neither fully ripe nor rock-hard; choose those that yield just slightly when pressed. Trimming 1/4- inch off the bottom of each pear allows them to stand up straight when cutting, making it easier to cut uniform slices.
I took one photo before adding cheese and then with the cheese shavings. —Kukla
• 6 Bartlett or Anjou pears, washed, unpeeled
• 3 tablespoons best quality extra-virgin olive oil
• Coarse sea salt, to taste
• Zest of 1 medium lemon
• Zest of 1 small lime
• Juice of 1/2 lemon + juice of 1/2 lime
• 6 leaves fresh mint, chopped + more for garnish
• Wedge Parmigiano Reggiano cheese or Asiago, shaved
• Freshly ground black pepper, to taste
In This Recipe
Start by zesting lemon and lime, reserve.
In a small bowl whisk the juices of lemon and lime, wisk in the oil 1 tablespoon at a time, add chopped mint. Set a side for about 15 minutes; then strain thru a fine strainer.
Place pears on work surface with their stems pointing up. Starting from the outside and working towards the core, slice pears 1/8 inch thick. Turn pears and repeat on opposite side.
Arrange pears overlapping on a platter; drizzle with vinaigrette and season with salt, pepper and the lemon and lime zests.
Garnish with Parmesan shavings, some more pepper and mint; serve.