Prosciutto di Parma with Fresh Figs and Fett'Unta

Recipe copyright 2000, Mario Batali. All Rights Reserved

Be the first to review this recipe

TOTAL TIME:15 min
Prep:--
Inactive Prep:--
Cook:15 min
 
YIELD:4 servings
LEVEL:--

Ingredients

  • 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

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN

Get Cooking Channel on your TV.