Italian Foods 

Pears and arugula wrapped in prosciutto


Pears and arugula wrapped in prosciutto

Pears and arugula wrapped in 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 prosciutto is from Italy, Prosciutto di Parma. It is best eaten plain or wrapped around fruits or vegetables. That said, prosciutto is also great cooked—it can make a flavorful addition to soups, stews, pasta sauces, and egg dishes. Sweet and salty, this appetizer is sure to please guests.

– Yields 12 pieces.
– 12 thin slices Prosciutto di Parma (about ⅓ lb.).
– 12 leaves arugula, thick stem removed; more for garnish.
– 2 Anjou or Comice pears, cored and cut into 6 wedges each.


Step 1: 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 center, if you like. This may be made 2 hours ahead, covered with plastic wrap, and refrigerated.


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