Pear carpaccio with prosciutto and balsamic syrup
4 servings
20 minutes
Pear carpaccio with prosciutto and balsamic syrup is an exquisite dish that combines the freshness of fruits with the richness of meaty notes. Historically, carpaccio originated in Italian cuisine, but this version is inspired by Mexican culinary traditions where the balance of sweet and salty plays a key role. Thin slices of Bartlett pear create a delicate base on which airy strips of prosciutto harmoniously rest, adding a delicate saltiness to the dish. The reduced balsamic syrup adds depth of flavor, while freshly ground black pepper finishes the composition with a light spiciness. This dish is perfect for light appetizers, romantic dinners, or gastronomic experiments.
1
In a saucepan, bring vinegar to a boil and cook until it reduces to 2 tablespoons, about 5 minutes.
- Balsamic vinegar: 0.5 glass
2
Remove the core from the pear and slice it thinly.
- Bartlett pears: 1 piece
3
Arrange slices of pear and thin slices of prosciutto on a plate. Drizzle with balsamic syrup and sprinkle with black pepper.
- Bartlett pears: 1 piece
- Prosciutto: 60 g
- Balsamic vinegar: 0.5 glass
- Freshly ground black pepper: to taste
