Prosciutto Di Parma With A Grilled Fresh Fig Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Prosciutto di Parma, --
Directions:
: 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
1/2 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
Date: Mon, 28 Oct 1996 08:33:06
~0500
Source from luhu.jp
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
1/2 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
Date: Mon, 28 Oct 1996 08:33:06
~0500
Source from luhu.jp