pears and
arugula wrapped
in prosciutto
Sweet and salty, this appe-
tizer is sure to please guests.
Yields 12 pieces
12 thin slices Prosciutto di
Parma (about 1/3 lb.)
12 leaves arugula, thick stem
removed; more for garnish
2 Anjou or Comice pears, cored
and cut into 6 wedges each
Lay a piece of prosciutto on a
flat surface and put an arugula
leaf down the center. Put a pear
wedge in the center of the
arugula. Drape each end of the
prosciutto over the pear. Arrange
the pears, sticking outward, on a
platter in a circular pattern, with
arugula or fresh herbs in the cen-
ter, if you like. This may be made
2 hours ahead, covered with
plastic wrap, and refrigerated.
prosciutto
Prosciutto is a hindquarter cut
of pork that's cured, dried, and
aged. Thinly sliced, the best
ones are ever-so-slightly sweet
with just the right degree of
saltiness and a silken texture
that melts in your mouth.
Traditionally the best pro-
sciutto is from Italy, Prosciutto
di Parma. It is best eaten plain
or wrapped around fruits or
vegetables. That said, pro-
sciutto is also great cooked—it
can make a flavorful addition
to soups, stews, pasta sauces,
and egg dishes.FIneCookIng.Com 29