Pears and Iberico ham with parsley, olive oil, and garlic sauce from Seven Fires: Grilling the Argentine Way by Francis Mallmann and Peter Kaminsky

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Notes about this recipe

  • DKennedy on March 15, 2025

    This is one of those, much more than the sum of its parts type of dish. Make it. Serve it with a really sturdy baguette and cultured butter. Oh and prosciutto works nicely here if you can't find iberico.

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