Carpaccio of pork and pears with Balsamic Vinegar of Modena PGI
Carpaccio of pork and pears with Balsamic Vinegar of Modena PGI
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Carpaccio of pork and pears with Balsamic Vinegar of Modena PGI


"Elegant, stylish and uniquely fragrant - in an exclusive bottle that graces any table". Selected high-quality must concentrates a...


Ingredients (for 4 person):

1 pound thinly sliced pork, salad leaves, e.g. valerian, 1 Abate pear, lemon, Parmigiano Reggiano cheese, 4 spoonfuls Balsamic Vinegar of Modena PGI, olive oil, salt, crushed pink pepper

Preparation:

Remove the fat from the pork then beat to tenderize. Peel the pear and cut into slices, then moisten with lemon juice to prevent from oxidizing. Marinate the pork in the Balsamic Vinegar of Modena PGI with salt, pepper and a little lemon juice. Dress the salad leaves with extra-virgin olive oil, Balsamic Vinegar of Modena PGI and salt. Serve the drained slices of pork and the sliced pear on top of the leaves, and garnish with the flaked Parmigiano Reggiano, olive oil, pepper and Balsamic Vinegar of Modena PGI. Adjust salt if necessary.




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