Prosciutto di Parma with Fresh Figs and Fett'Unta (Mario Batali) Recipe
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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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 673.74 Kcal (2821 kJ) | ||
| Calories from fat | 374.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.58g | 64% | |
|---|---|---|---|
| Cholesterol | 50mg | 17% | |
| Sodium | 1349.59mg | 56% | |
| Potassium | 894.13mg | 19% | |
| Total Carbs | 60.42g | 20% | |
| Sugars | 43.73g | 175% | |
| Dietary Fiber | 10.02g | 40% | |
| Protein | 38.32g | 77% | |
| Vitamin C | 39.8mg | 66% | |
| Iron | 2.8mg | 15% | |
| Calcium | 152.9mg | 15% | |
| Amount Per 100 g | |||
| Calories | 176.58 Kcal (739 kJ) | ||
| Calories from fat | 98.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.9g | 64% | |
|---|---|---|---|
| Cholesterol | 13.1mg | 17% | |
| Sodium | 353.71mg | 56% | |
| Potassium | 234.34mg | 19% | |
| Total Carbs | 15.84g | 20% | |
| Sugars | 11.46g | 175% | |
| Dietary Fiber | 2.63g | 40% | |
| Protein | 10.04g | 77% | |
| Vitamin C | 10.4mg | 66% | |
| Iron | 0.7mg | 15% | |
| Calcium | 40.1mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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