Prosciutto with Figs Recipe
The hams cured
in the region of Parma in northern Italy are held to be the finest
in the country. Prosciutto makes an excellent starter when sliced
paper-thin and served with fresh figs.
Ingredients: |
12
8 |
paper-thin slices prosciutto
ripe green or black figs
crusty bread and unsalted butter, to serve |
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Method:
-
Separate the
slices of prosciutto and arrange them
decoratively, in a spiral pattern, on a large
serving platter.
-
Wipe the figs with
a damp cloth. Cut them almost into quarters but
do not cut all the way through the base. If the
skins are tender, they may be eaten along with
the inner fruit.
-
Arrange the
quartered figs on top of the slices of
prosciutto. Serve immediately with a basket of
crusty country bread and pats of unsalted
butter. Alternatively, serve with grissini, the
Italian bread sticks, or warmed ciabatta rolls.
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SERVES 4 |
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