| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 8 | oz | Prosciutto di Parma,; sliced paper thin |
| 12 | Figs,; cut in half | |
| 3 | tb | Extra Virgin olive oil |
| 2 | tb | Chopped fresh rosemary leaves |
| 2 | tb | Balsamic vinegar |
| 12 | lg | Sprigs Italian parsley |
| 1/2 | lb | Fresh arugula leaves, washed and spun dry; to yield 2 |
| 3 | tb | Extra virgin olive oil |
INSTRUCTIONS
Preheat grill or broiler. Place 12 fig halves cut side down on grill and cook 3 minutes. Remove and allow to cool. In a mixing bowl, toss grilled figs, raw figs, rosemary, balsamic vinegar, Italian parsley, arugula and extra virgin olive oil. Gently mix with hands so as not to break the figs up. Divide the paper-thin Prosciutto onto 4 plates. Divide fig salad and place on top of Prosciutto and serve immediately. Yield:: 4 servings Recipe By :MOLTO MARIO SHOW #MB5677 Posted to MC-Recipe Digest V1 #265 Date: Mon, 28 Oct 1996 08:33:06 -0500 From: Meg Antczak <meginny@node1.frontiernet.net>
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