Parma Figs Recipes

FIGS WITH PROSCIUTTO

Steps:

• Halve the figs lengthways and put them, cut side down, without oil, in a hot griddle pan (or heavy-based frying pan) for 1 minute until charred. Sprinkle with balsamic vinegar and salt and black pepper to taste, and, while still warm, wrap each half in a little piece of prosciutto.
• Serve as canapés or a starter, garnished with shaved parmesan and fresh mint or rocket leaves.

FIG, BURRATA & PROSCIUTTO TARTINE

Steps:

• Heat a griddle pan over a high heat or heat the grill to high. Drizzle each side of the bread with a little olive oil, then toast in the pan or under the grill for 2 mins on each side until golden brown.
• Spread the fig chutney over the toasted bread. Tear or chop the burrata into chunky pieces and arrange these on the toast, create little nests of prosciutto on top, then add the fig pieces. Sprinkle with the thyme, then drizzle with more olive oil and a little balsamic vinegar.

PARMA FIGS

Steps:

• Open the figs by scoring them on the top and gently squeeze from the bottom so they "open up".
• Wrap the ham around the open figs, and spoon some ricotta in to the openings.
• Sprinkle the sugar on the ricotta, and place under hot grill until the figs are warm and cheese starts to brown.
• Drizzle with honey and serve immediately.