Fresh pears with Parmigiano-Reggiano and balsamic vinegar (Antipasto di Reggio) from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (page 30) by Lynne Rossetto Kasper

  • lemons
  • Anjou pears
  • Parmigiano Reggiano cheese
  • aged balsamic vinegar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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