Parmigiano con le Pere e Noci

Name: Parmigiano con le Pere e Noci (Parmesan Cheese with Pears and Walnuts)
Yield: For 4
Cuisine: Italian
Ingredients: good pane di campagna (country bread), to serve; good pane di campagna (country bread), to serve; 200 g (7 oz) parmesan cheese; 100 g (3½ oz) fresh walnuts, peeled; 4 ripe williams pears

Parmesan Cheese with Pears and Walnuts

Preparation info

For
4

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

This combination is ideal for when new-season walnuts are available and are fresh enough to peel. The skin should come off easily in your fingers. Not really a recipe, this is just an idea for a dessert and one that is very popular in Emilia-Romagna, where the famous cheese comes from.

Ingredients

200 g (7 oz) parmesan cheese
4 ripe williams pears

Europe
Italy
Emilia-Romagna
Dessert
Vegetarian
Mediterranean

Method

Break the Parmesan cheese into splinters. Peel, core and slice the pears. Assemble the cheese, pears and walnuts on each plate and serve with the bread.