Fennel and pear with parmigiano reggiano and balsamic glaze
Serves 2
1/2 cup balsamic vinegar
1/2 pound Parmigiano Reggiano cheese, shaved into long strips
1/2 cup of fennel bulbs, shaved into thin strips
1 organic Bosc pear, sliced
Black pepper, freshly ground
- In a saucepan, reduce the balsamic vinegar by half, until it is almost thick in consistency.
- Divide the cheese and fennel strips between two plates, placing them in a pile in the center of each plate.
- Arrange half of the pear around each cheese and fennel pile. Drizzle a small amount of the reduced balsamic vinegar over the cheese, fennel, and pear on each plate. Top each dish with black pepper.
Courtesy of Dr. Fred Pescatore and Jeff Harter. The Hamptons Diet Cookbook.
Hoboken, NJ: John Wiley & Sons, Inc.; 2006.
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