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Easy
15 min
Published 1986
This recipe combines the various shades of pistachio, grape and pear, and sets them off with the crimson of the radicchio. It makes a first course which seduces both the eye and the palate. Serve with a honey and walnut oil vinaigrette.
With each pear in turn, cut off the top, leaving the stalk intact and reserve. Core each pear and then cut into horizontal slices about
