Photo: Prosciutto di Parma with Fresh Figs and Fett'Unta Recipe
Ingredients
- 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
Directions
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review