Parmigiano-Reggiano with Aged Balsamic, Granny Smith Apples / LJWorld.com

Archive for Monday, January 5, 2009

The Associated Press

January 5, 2009

Rather than relegate great cheese to a before-the-meal appetizer, let it shine the Italian way — as the course just before dessert. This simple fruit and Parmesan offering is a great introduction to the idea of cheese as a course, not just an ingredient.

For this recipe, buy the best Parmesan you can afford, ideally Italy’s Parmigiano-Reggiano, which is aged longer than most other varieties. It isn’t cheap, but if you serve it as the star of an entire course it can be money well spent. In this recipe, just about half a pound serves four people.

Aged balsamic vinegar is available at various prices, mostly determined by age and quality. For recipes such as this, use the best you can afford, knowing that a little goes a long way. Alternatively, buy a bottle of the cheaper stuff and boil down a cup until reduced by at least half. Let it cool completely before using.

Parmigiano-Reggiano with Aged Balsamic, Granny Smith Apples

Ingredients:

1 Granny Smith apple, cored but not peeled

1 firm pear, cored but not peeled

1 tablespoon extra-virgin olive oil

1 tablespoon lemon juice

1 tablespoon thinly sliced fresh basil

Kosher salt and ground black pepper, to taste

6 to 8 ounces Parmigiano-Reggiano cheese

4 teaspoons aged balsamic vinegar

Directions:

Using a mandolin or sharp knife, cut the apple and pear into thin matchsticks. Place the apple and pear in a bowl, then add the olive oil and lemon juice and toss to coat.

Add the basil and toss again, then season with salt and pepper. Break the cheese into about 8 equal chunks.

Divide the apple and pear mixture between 4 serving plates, then place 2 cheese chunks at the center of each. Drizzle the vinegar around the cheese, then sprinkle lightly with pepper. Serve at room temperature. Serves 4.

— Recipe from Rick Tramonto’s “Osteria,” Broadway Books, 2008 The Associated Press