Fig carpaccio is what I call a non-recipe because there is nothing to do except peel the figs, wash some arugula stems, and open the package of prosciutto, then try to arrange everything nicely on the serving plate!
Fig carpaccio is a dish that we can also prepare in advance, seal well, and take to the beach to enjoy after a nice swim in the sea!
Sliced figs, prosciutto, arugula and a few walnut halves (or peeled almonds) is an extremely quick dish that can also be a pleasant summer appetizer!
Personally, I didn’t use EVO oil, just a pinch of salt, and that’s it!
My arugula was a bit bitter, but by the second bite, the taste balanced out, and I really enjoyed the combination!
If you don’t want to make a layer of FIGS you can cut them into wedges and wrap them with slices of prosciutto, changing the appearance of the dish but not the idea!
If you love figs, here are some recipes already on the blog:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: AS DESIRED
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Summer, Fall
FIG CARPACCIO INGREDIENTS
- figs
- prosciutto
- arugula
- walnut halves
- extra virgin olive oil
- salt
Tools
#ADV
- Food wraps
- Meat tenderizers
Steps
1) Very, very simply, wash and peel the figs and then place them between two sheets of cling film.
2) Use the meat tenderizer to gently flatten the figs placed next to each other to create a single uniform layer.
3) Put this fig carpaccio on the serving plate and then artistically arrange the slices of prosciutto, adding a few strands of ARUGULA and some WALNUTS.
4) I seasoned it with a pinch of salt, and nothing else, but if you prefer, you can also add a drizzle of extra virgin olive oil!
Enjoy your meal!
Annalisa
Annalisa says…
I gently used the meat tenderizer to flatten the figs, previously placed between two sheets of cling film, but you can use a glass because the figs are tender and ripe and flatten very easily!
