Prosciutto di parma with a grilled fresh fig
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Date: Mon, 28 Oct 1996 08:33:06 | ||
Directions
8 oz Prosciutto di Parma, --
: sliced paper thin
12 figs, -- cut in half
3 TB extra Virgin olive oil
2 TB chopped fresh rosemary
: leaves
2 TB balsamic vinegar
12 lg sprigs Italian parsley
½ lb fresh arugula leaves, washed : and spun dry -- to yield 2 3 TB extra virgin olive oil
Preheat grill or broiler.
Place 12 fig halves cut side down on grill and cook 3 minutes. Remove and allow to cool. In a mixing bowl, toss grilled figs, raw figs, rosemary, balsamic vinegar, Italian parsley, arugula and extra virgin olive oil. Gently mix with hands so as not to break the figs up.
Divide the paper-thin Prosciutto onto 4 plates. Divide fig salad and place on top of Prosciutto and serve immediately.
Yield:: 4 servings
Recipe By :MOLTO MARIO SHOW #MB5677 ~0500
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