Prosciutto di Parma with Caramelized Pears, Walnuts and Gorgonzola


During Christmas time the number of dinners I organize increases uncontrollably. I love having friends at home, leafing through the ridiculous amount of cookbooks I own and deciding the perfect menu for my loved ones. It’s my way to take care of them and to express my love. As a matter of fact, I see food from an Italian perspective. Therefore I think that the best way to welcome your guests is offering them perfection: Prosciutto di Parma of the highest quality.

Prosciutto di Parma is balance. A balance between sweet and salty, raw and baked, lean and fatty. It’s perfect on a simple toast, or served on a board with cheese, walnuts and some fruit. This is not a real recipe, but an idea to start your Christmas dinners with friends in a traditional Italian way! The caramelized pears are extremely easy to make, but they’re heaven mixed with the other ingredients. Of course, given the simplicity of this dish, the secret for having the best result is choosing ingredients of the highest quality.


Prosciutto di Parma with Caramelized Pears, Walnuts and Gorgonzola (4 servings)

200 gr. Prosciutto di Parma

200 gr. Gorgonzola Cheese

Durum bread

1 big pear, not too juicy

40 gr. unsalted butter

40 gr. brown sugar

30 gr. walnuts

sea salt


black pepper



Cut the pear into thin slices. In the meantime melt the butter in a pan, then add the brown sugar, a pinch of cinnamon, black pepper and sea salt. Stir for 2 minutes to melt the butter and sugar, than add the slices of pear and gently mix. Let the slices simmer for 20 minutes, or until they are tender, but not reduced to a mush. At this point, add the walnuts.

Serve the caramelized pears in a small bowl on a wood board, where you have laid the Prosciutto and the Gorgonzola cheese. Toast the bread and you’re ready! A simple starter for real gourmets.


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