Prosciutto di Parma with Fresh Figs and Fett'Unta
- 3 cups fresh figs, stems removed
- 3 tablespoons pomegranate molasses
- 1/2 cup plus 6 tablespoons extra virgin olive oil
- 1 bunch baby spinach
- 2 tablespoons fresh lemon juice
- Salt and pepper
- 8 ounces prosciutto di Parma, thinly sliced
- 4 (1-inch) slices Italian peasant bread, toasted in 400 degree F oven for 2 minutes
Chop 1 cup of the figs and place in the bowl of a food processor with the molasses. Buzz until smooth and drizzle in 1/2 cup olive oil until mixture is emulsified. Set aside. Cut remaining figs in half lengthwise and set aside.
Place baby spinach in a large salad bowl and toss with lemon juice, remaining olive oil, salt and pepper.
Slice prosciutto and divide onto 4 dinner plates. Top each plate with a mound of spinach. Arrange figs and toasted bread around spinach. Drizzle toast with fig oil and serve immediately.
Recipe copyright 2000, Mario Batali. All Rights Reserved
Recipe courtesy of Rachael Ray