Pear, Pecorino, and Prosciutto Panini

Name: Pear, Pecorino, and Prosciutto Panini
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters trimmed arugula; 4 teaspoons balsamic vinegar; 340 grams focaccia, cut in half horizontally; 1 firm, ripe pear, peeled, cored, and cut into 8 wedges; 57 grams 1/2 cup fresh pecorino Romano cheese, shaved; 113 grams 16 very thin slices prosciutto (about; 1 teaspoons sugar

Pear, Pecorino, and Prosciutto Panini might be just the Mediterranean recipe you are searching for. This main course has 445 calories, 16g of protein, and 20g of fat per serving. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have pear, balsamic vinegar, focaccia, and a few other ingredients on hand, you can make it. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat a nonstick skillet over medium-high heat.

Equipment you will use

Frying Pan

Add pear to pan, and sprinkle with sugar. Cook 2 minutes on each side or until golden.

Ingredients you will need

Sugar

Pear

Equipment you will use

Frying Pan

Brush cut sides of bread with vinegar. Arrange pear slices, arugula, cheese, and prosciutto evenly over bottom half of bread; cover with top half of bread.

Ingredients you will need

Prosciutto

Arugula

Vinegar

Cheese

Bread

Pear

Heat a large nonstick skillet over medium heat.

Equipment you will use

Frying Pan

Add stuffed loaf to pan.

Equipment you will use

Frying Pan

Place a cast-iron or heavy skillet on top of stuffed loaf; press gently to flatten. Cook 4 minutes on each side or until bread is toasted (leave cast-iron skillet on stuffed loaf while it cooks).

Ingredients you will need

Bread

Equipment you will use

Frying Pan

Cut into quarters.

Equipment

Frying Pan

Ingredients

Servings:

237milliliters

trimmed arugula 4teaspoons

balsamic vinegar 340grams

focaccia, cut in half horizontally 1

firm, ripe pear, peeled, cored, and cut into 8 wedges 57grams

1/2 cup fresh pecorino Romano cheese, shaved 113grams

16 very thin slices prosciutto (about 1teaspoons

sugar

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Barone Ricasoli Colledila Chianti Classico Gran Selezione with a 4.5 out of 5 star rating seems like a good match. It costs about 85 dollars per bottle.