Antipasto P.P.P. is a delightful twist on the traditional Italian antipasto, crafted by Chef Donato De Santis. Featuring pears, prosciutto, and Parmigiano as the main ingredients, this dish is simple to prepare and incredibly flavorful. Antipasto, meaning 'before the pasta,' has roots in Renaissance banquets, where it was served to stimulate the appetite without overwhelming the senses. This recipe offers flexibility in combining ingredients while staying true to its Italian heritage.
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Wash and peel the pears.
Cut the pears into eighths and remove the core to ensure there are no seeds.
Place the pear slices on a medium-sized serving dish and set aside.
Using a knife, cut the wedge of Parmigiano into bite-sized chunks.
Arrange the cheese pieces on top of the pears.
Thinly slice the prosciutto.
Layer the prosciutto over the pears and Parmigiano.
Use ripe pears for the best flavor and texture.
Drizzle olive oil just before serving to maintain freshness.
Serve immediately to preserve the crispness of the arugula.
Can I use a different type of cheese?
Yes, you can substitute Parmigiano Reggiano with another hard cheese like Pecorino or Grana Padano.
What type of pears work best for this recipe?
Fresh ripe pears like Bartlett or Anjou are ideal for their sweetness and texture.
Can I prepare this dish in advance?
It's best to prepare it just before serving to maintain the freshness of the ingredients.
Is there a vegetarian alternative to prosciutto?
You can replace prosciutto with thinly sliced roasted vegetables or marinated tofu for a vegetarian version.
What can I pair this antipasto with?
This dish pairs well with a glass of white wine or sparkling water.
