Parma Ham Wrapped Figs with Raspberry Dressing and a Dolcelatte and Rocket Salad
By not-recognizedIt might be quick and easy to make, but this great flavour combination will have your taste buds in raptures for hours.Time and servings
Total time
Servings
Cooking time
Ingredients
10 total- 50 ml of cognac
- 4 slices of parma ham, cut in half lengthways
- 2 tbsp of balsamic vinegar
- 100 g of galbani dolcelatte classico
- 8 handfuls of wild rocket
- 1 pinch of salt
- 185 g of raspberries
- 8 fresh figs
- 125 ml of extra virgin olive oil
- 1 pinch of pepper
Method
3 stepsStep 1
Warm the raspberries gently in a pan until the juice starts to run. Mash with a fork and whisk in the balsamic vinegar and olive oil. Season and put to one side.
Step 2
Preheat oven to 150ºC/300ºF/Gas 2. Wrap around a 'belt' of prosciutto around each fig and put on a shallow baking tray. Sprinkle with Cognac. Season and place in the oven for 8-10 minutes or so. Take care not to overdo or the ham will crisp up and frizzle.
Step 3
Arrange the rocket and dolcelatte on four starter plates. Put two figs on each one and serve warm with the raspberry dressing sprinkled over the fruit.