A winter variation of one of the most popular antipasti — melon with prosciutto. Unlike ripe, fragrant melons, a firm, juicy, and flavorful pear is much easier to find in winter in our regions. This isn’t so much a recipe as it is a serving idea.
Arugula can be wrapped together with the pear or served separately as a “pile of greens.” If serving on the side, dress the greens: whisk together olive oil with lemon juice, or balsamic vinegar with olive oil, and drizzle over the leaves. You can even roll them into a “tagliatelle-style nest.” For prosciutto, it’s best to choose the most classic — di Parma.
- 1 large firm, sweet pear
- 5–6 large thin slices prosciutto
- a handful of arugula
- olive oil
- black peppercorns
Slice the pear and immediately drizzle lightly with olive oil. Add the arugula leaves and wrap with thin slices of prosciutto. Lightly crush the black peppercorns in a mortar or with the back of a knife (keep them coarse for maximum aroma) and sprinkle over the dish.
In the melon version, skip the olive oil and replace the arugula with fresh green basil leaves.
Slice the pear and immediately drizzle lightly with olive oil. Add the arugula leaves and wrap with thin slices of prosciutto. Lightly crush the black peppercorns in a mortar or with the back of a knife (keep them coarse for maximum aroma) and sprinkle over the dish.
In the melon version, skip the olive oil and replace the arugula with fresh green basil leaves.
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