It’s not a real recipe, it’s more of a composition. Figs with prosciutto are great to serve as an appetizer or aperitif. The sweet and salty contrast of these two ingredients is uniquely delicious. I first tasted them about 20 years ago and loved them at first bite.
You absolutely must try them.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Summer, Fall
- Energy 52.20 (Kcal)
- Carbohydrates 1.92 (g) of which sugars 1.63 (g)
- Proteins 5.46 (g)
- Fat 2.61 (g) of which saturated 0.95 (g)of which unsaturated 1.65 (g)
- Fibers 0.29 (g)
- Sodium 447.70 (mg)
Indicative values for a portion of 30 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 figs
- 4 slices prosciutto
Steps
Making figs with prosciutto is really simple.
Take ripe figs, but not overly ripe, and wash them gently without breaking them. Remove the stem with a knife, then flip them and cut a cross halfway through the fig, forming four open wedges on each fruit.Take a slice of prosciutto, fold it in half lengthwise, then roll it up to form a rosette. Insert the prosciutto rose into the center of the fig. Repeat until all ingredients are used up.
Tips
Figs with cooked ham cannot be stored; it’s best to prepare and consume them within a couple of hours at most.
I used green figs because they are available in my orchard, but purple figs are also good for this preparation.
