Pere E Parmigiano Recipe
Make Pere E Parmigiano Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pears & Fruit Prep
Cheese & Garnish
Dressing
Method
Pears & Fruit Prep
- 1
Select and prepare pears
Choose 4 ripe but firm Bosc or Anjou pears. Rinse and dry them. Quarter each pear lengthwise, remove cores and seeds with a small knife. If the pears are very ripe, work gently to avoid crushing.
- 2
Dressing
- 3
Make the dressing
In a small bowl or jar combine 4 tablespoons extra-virgin olive oil, 2 tablespoons white balsamic vinegar, 1 teaspoon honey, 1/2 teaspoon Dijon mustard and 1/2 teaspoon fine sea salt. Whisk or shake vigorously until emulsified. Taste and adjust seasoning — add a little more honey if the vinegar is too sharp or a pinch more salt if needed.
Cheese & Garnish
- 4
Toast the nuts (if using)
Heat a small dry skillet over medium heat. Add 1/2 cup walnuts or hazelnuts and toast, stirring often, until fragrant and lightly browned, 3–5 minutes. Remove to a plate to cool, then roughly chop.
- 5
Assemble the dish
Arrange pear quarters on a serving platter or divide among 4 plates. Spoon or brush the dressing evenly over the pears. Scatter 1 cup of Parmigiano-Reggiano shavings over the pears so that cheese rests on and between quarters. Sprinkle the chopped toasted nuts and 2 tablespoons parsley leaves over the top. Finish with 1 teaspoon freshly ground black pepper and a light drizzle of any remaining dressing.
- 6
Serve
Serve immediately as a shared appetizer or starter. The combination of juicy pears, savory Parmigiano shavings, crunchy nuts and bright dressing is best freshly assembled.