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Prosciutto with Pears and Arugula

Prosciutto with Pears and Arugula


  • 1 bundle arugula leaves

  • 1 ripe bosc pear

  • 1 lemon

  • 1 tablespoon fresh thyme leaves, finely chopped

  • Extra virgin olive oil (EVOO), for drizzling

  • Salt and freshly ground black pepper

  • 8 slices prosciutto di Parma


Place the arugula in a bowl. Quarter the pear lengthwise and remove the core. Cut into quarters and then in half again. Dress the pear with the juice of 1/2 lemon, thyme leaves, EVOO, salt and pepper. Place a few leaves of dressed greens on each slice of prosciutto with a slice of pear and roll up into a tight bundle. Cut each bundle in half, to make 16 pieces.