Pear carpaccio, Prosciutto de Parma DOP, arugula and balsamic vinegar of Modena IGP - Wine and Trave
Chef Pasquale Vari will demonstrate how to use and enhance incredible authentic products from Emilia Romagna.
Ingredients
- 125 ml (½ cup) Balsamic vinegar of Modena IGP
- 125 ml (½ cup) extra virgin olive oil
- 4 turns grounded black pepper
- 2 Bosc pears
- 12 slices Prosciutto di Parma DOP , sliced very thin
- 4 small handfuls of arugula
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