Parmigiano Regianno With Fruit And Aged Balsamic Recipes

FRESH PEARS WITH PARMIGIANO-REGGIANO AND BALSAMIC VINEGAR

Fresh Pears With Parmigiano-Reggiano and Balsamic Vinegar image

A splendid recipe adapted from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food by Lynne Rossetto Kasper. This is best eaten right away!

Provided by Sharon123

Categories Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

3 ripe Anjou pears or 3 comice pears
1 small lemon, juice of
3 -4 ounces parmigiano-reggiano cheese, in 1 piece
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
1/4 teaspoon dark brown sugar

Steps:

In a small bowl, vigorously whisk the vinegars and dark brown sugar together.
Halve and core the pears, leaving the skins on.
Slice each halve into long thin slivers.
Drizzle with a little lemon juice to keep from turning brown.
Fan out about 4 or 5 pieces of pears on each of six salad plates.
At the base of the fan place a knob of cheese.
Moisten each chunk with a few drops of balsamic vinegar, and serve. Enjoy!

Nutrition Facts : Calories 110.1, Fat 4, SaturatedFat 2.5, Cholesterol 10.3, Sodium 243.3, Carbohydrate 14.2, Fiber 2.6, Sugar 8.5, Protein 5.8

PARMIGIANO-REGGIANO WITH BALSAMIC VINEGAR

Parmigiano-Reggiano with Balsamic Vinegar image

Categories Cheese No-Cook Cocktail Party Vegetarian Quick & Easy Vinegar Parmesan Fall Gourmet

Yield Serves 4 as an hors d'oeuvre or cheese course

Number Of Ingredients 3

Ingredients

a 1/2-pound piece Parmigiano-Reggiano
1 tablespoon aged balsamic vinegar* (preferably aceto balsamico tradizionale extra vecchio
*available at some specialty foods shops and by mail order from Dean & DeLuca, tel. (800) 999-0306, ext. 269

Steps:

With a small knife break parmigiano-reggiano into bite-size chunks and transfer to a plate. Drizzle cheese evenly with 1 1/2 teaspoons vinegar and let stand 15 minutes. Drizzle cheese with remaining 1 1/2 teaspoons vinegar.

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