Prosciutto Di Parms With Fig Tartletts
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 3 | c | Flour |
| 12 | T | Sweet unsalted butter |
| melted and liquid | ||
| 1/4 | c | Sugar |
| 2 | Extra large eggs | |
| 12 | Figs, ripe | |
| 8 | oz | Prosciutto di Parma, sliced |
| paper thin | ||
| 1 | t | Fennel seed |
| 2 | oz | Extra virgin olive oil |
INSTRUCTIONS
Preheat oven to 400 degrees F. Butter a baking dish and set aside. On a pasta board, make a mound out of flour and make well in center, just like making fresh pasta. Place sugar, eggs and melted butter into well, using a fork, mix ingredients just like making fresh pasta. Bring dough together and knead one minute until a medium ball is formed. Divide in 4 pieces and roll each into balls. Refrigerate 15 minutes to allow to rest. Meanwhile, cut figs into halves. Remove pastry from refrigerator and roll each piece into a 4 to 5-inch circle, about 1/4-inch thick. Arrange cut fruit cut side up onto each round and bake at 400 F for about 20 to 22 minutes. Remove tarts from oven, lay 2 thin slices of Prosciutto over each, sprinkle with fennel seeds and extra virgin olive oil and serve. Yield: 4 servings Posted to MC-Recipe Digest V1 #347 Recipe by: Molto Mario From: "suechef@sover.net" <suechef@sover.net> Date: Tue, 17 Dec 1996 19:44:58 -0500 (EST)
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Nutrition (calculated from recipe ingredients)
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Calories: 1733
Calories From Fat: 38
Total Fat: 4.6g
Cholesterol: 0mg
Sodium: 16.5mg
Potassium: 893.1mg
Carbohydrates: 380.1g
Fiber: 17.5g
Sugar: 83.1g
Protein: 41.3g