7 July, 2015
Prosciutto avvolto fichi
Figs Wrapped with Prosciutto: Native to the Middle East and western Asia, it has been sought out and cultivated since ancient times, and is now widely grown throughout the temperate world, both for its fruit and as an ornamental plant. Sliced prosciutto crudo in Italian cuisine is often served as an antipasto. There are two famous types of Italian prosciutto crudo: prosciutto crudo di Parma, from Parma, and prosciutto crudo di San Daniele, from the San Daniele del Friuli area, in the Friuli-Venezia Giulia region. The prosciutto di Parma has a slightly nutty flavour from the Parmigiano Reggiano whey that is sometimes added to the pigs’ diet. The prosciutto di San Daniele, on the other hand, is darker in color and sweeter in flavour. For this recipe, I used a cured ham that was made in Virginia. Surryano ham is a European-style cured ham made from Six-Spotted Berkshire hogs who are pasture-raised without antibiotics or hormones. With a nod to Virginia tradition of setting the hogs free to roam the peanut fields after harvest, the Six-Spotted Berkshire hogs’ diets consist of 2lbs of peanuts per day on top of the natural feed and the pasture they nibble during the day. This fatty dessert makes the ham well-marbled and subtly flavored.
- Get fresh figs and make sure they are not mealy.
- Begin to peel fresh figs.
- Get either prosciutto, bacon or ham, for this I used surryano, cured ham from Virginia.
- Take either your prosciutto, bacon or ham and wrap each fig with a toothpick, place on sheet and bake for 7-8 minutes.
- Serve with some wine.
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Nutrition Facts
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