Sweet Capicola And Pear Chiccetti Plate Recipe

Sweet Capicola And Pear Chiccetti Plate

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Makes 8 servings

Submited by:

Cooking With Carando And Chef Rich Camerota

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Description:

Courtesy of cooking with Carando and Chef Rch Camerota, 2008

Ingredients:

4 Firm ripe pears (peeled, cored and thinly sliced)
Juice from 1 lemon
1 lb. Carando® Sweet Capicola, thinly sliced
3 oz. Gorgonzola cheese, crumbled
3 tbs. heavy cream
1/4 cup walnut halves, toasted

Instructions:

Toss pear slices in lemon juice to prevent browning.
Arrange slices in circular pattern on 8 small plates. Quarter-fold each slice of Carando Capicola; arrange 2 to 3 slices in center of pear slices. Combine cheese and cream in small bowl or top of double boiler. Heat over pan of simmering water, stirring until cheese is melted and sauce is smooth. Drizzle over top of capicola and pears. Garnish with toasted walnuts.