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Pear Carpaccio

Seasonal pears take center stage in this sweet and savory appetizer from chef Mario Batali.Also try: Eggs in Hell

  • Servings: 6
Pear Carpaccio

Source: The Martha Stewart Show, October 2010


  • 6 ripe Comice or Anjou pears
  • 3 tablespoons extra-virgin olive oil
  • Coarse sea salt, to taste
  • 1 lemon
  • 8-ounce wedge Parmigiano Reggiano cheese, shaved
  • Freshly ground black pepper, to taste


  1. Place pears on work surface with their stems pointing up. Starting from the outside and working towards the core, slice pears 1/8 inch thick. Turn pears and repeat on opposite side.

  2. Arrange pears overlapping on a platter; drizzle with olive oil and season with salt. Using a microplane grater, grate lemon zest over pears. Cut lemon in half and squeeze juice over pears.

  3. Garnish with Parmesan shavings and season with pepper; serve.

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